Pork Chops And Burgundy Rice Recipe
Ingredients
| 4 thick pork chops | ||
| Salt | 1 Teaspoon | |
| Ground pepper | 1 To taste | |
| Butter | 2 Tablespoon | |
| Poultry seasoning | 1/2 Teaspoon | |
| 4 thick slices Bermuda onion | ||
| 4 rings green pepper 1/4 inch thick | ||
| Rice | 1/2 Cup (16 tbs) | |
| Tomato sauce | 2 Can (10oz) | |
| 3/4 cup Burgundy wine | ||
Directions
Sprinkle pork chops with salt and pepper and brown on both sides in butter.
Transfer to a buttered shallow casserole.
Sprinkle with poultry seasoning and place a slice of onion and a ring of green pepper on each chop.
Sprinkle rice around chops.
In the skillet, mix tomato sauce with wine and bring to a boil.
Scrape brown crust from skillet.
Pour over pork chops and rice.
Cover and bake in a 350° F.oven for 1 1/2 to 2 hours.
Transfer to a buttered shallow casserole.
Sprinkle with poultry seasoning and place a slice of onion and a ring of green pepper on each chop.
Sprinkle rice around chops.
In the skillet, mix tomato sauce with wine and bring to a boil.
Scrape brown crust from skillet.
Pour over pork chops and rice.
Cover and bake in a 350° F.oven for 1 1/2 to 2 hours.
Chef
