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Pork Chops with Rice Burgandy


4 pork chops about 1 inch thick
salt and pepper
2 tablespoon vegetable oil
1/2 tsp poultry seasoning
4 thick slices onion
4 rings green pepper
1/2 cup uncooked rice
2 8-oz-cans tomato sauce
3/4 cup Burgundy wine

Dust pork chops with salt and pepper. Heat oil in large skillet with lid; brown chops slowly on both sides. Sprinkle chops with poultry seasoning; place a slice of onion on each chop; top onion with green pepper ring; scatter rice around the chops. Mix tomato sauce and wine; heat to boiling; pour over chops and rice. Cover tightly and bake at 350F for 1 1/2-2 hours.

Serves 4.




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This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
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