Chops And Rice With White Wine Recipe
Ingredients
| Pork chops | 4 | |
| Fat | 2 Tablespoon | |
| Onion | 1 Medium | |
| Chopped green pepper | 1⁄4 Cup (4 tbs) | |
| Long grain rice | 1 Cup (16 tbs) | |
| Cream of celery soup | 1 Cup (16 tbs) | |
| White wine | 1⁄2 Cup (8 tbs) | |
| Rosemary | 1⁄4 Teaspoon | |
| Salt | 1 Teaspoon | |
| Pepper | 1⁄8 Teaspoon |
Nutrition Facts
Serving size
Calories 528 Calories from Fat 184
% Daily Value*
Total Fat 20 g31.5%
Saturated Fat 6 g30.2%
Trans Fat 0.1 g
Cholesterol 84.6 mg28.2%
Sodium 1060.5 mg44.2%
Total Carbohydrates 49 g16.5%
Dietary Fiber 2.9 g11.5%
Sugars 3.3 g
Protein 28 g56.8%
Vitamin A 4.6% Vitamin C 17.8%
Calcium 5.4% Iron 7.4%
*Based on a 2000 Calorie diet
Directions
Remove chops.
Add onion and green pepper; cook until tender.
Add rice; cook until brown.
Add 1/2 cup boiling water; cook for 5 minutes.
Combine soup, 1 cup cold water, wine, rosemary, salt and pepper; stir into rice mixture.
Turn into greased 2-quart casserole.
Place chops on top.
Cover.
Bake at 350 degrees for 30 minutes.
Uncover; turn chops.
Add small amount of hot water, if dry.
Bake, uncov- ered, until rice has absorbed liquid and chops are tender.
"
Chef
