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Pork Chops And Burgundy Rice Recipe
|Ground pepper||To Taste|
|Poultry seasoning||1⁄2 Teaspoon|
|Bermuda onion slices||4|
|Green pepper rings||4 (1/4 Inch Thick)|
|Rice||1⁄2 Cup (8 tbs)|
|Canned tomato sauce||16 Ounce (2 Can)|
|Burgundy wine||3⁄4 Cup (12 tbs)|
Serving size: Complete recipe
Calories 1613 Calories from Fat 597
% Daily Value*
Total Fat 67 g103%
Saturated Fat 29.4 g146.9%
Trans Fat 0.4 g
Cholesterol 377.2 mg
Sodium 4575 mg190.6%
Total Carbohydrates 113 g37.6%
Dietary Fiber 9.4 g37.6%
Sugars 21.2 g
Protein 108 g215.3%
Vitamin A 57.7% Vitamin C 84.2%
Calcium 21.7% Iron 53%
*Based on a 2000 Calorie diet
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.