Foods | Cooking
Hints & Tips
This wonderful Braised Lamb Shank recipe and photos were shared with my by Karen Calanchini, Food
Stylist and Photographer, of Redding, CA.
Karen says, "This is a very old recipe that our family
has enjoyed for years. It is comfort food at its finest. Easy-to-make with wonderful flavor!"
Pork Chops with Rice Burgundy Recipe
Sweet Bell Peppers,
Yields: 4 servings
Prep time: 10 min
Cook time: 2 hr
4 bone-in center cut pork chops (about 1-inch thick)
Salt and pepper
1/2 teaspoon poultry seasoning
4 thick slices
1 medium red bell pepper, cut into 4 thick slices
1 medium orange bell pepper, cut into 4 thick slices
1/2 cup uncooked rice
2 (8-ounce) cans tomato sauce
3/4 cup burgundy
wine or other good red wine
Preheat oven to 350 degrees F.
Spray a 9x13-inch baking dish with non-stick spray.
Sprinkle both sides of the pork
chops with salt and pepper. Place the pork chops in the prepared
baking dish. Sprinkle the top of the meat with poultry seasoning.
original recipe says to brown the pork chops first in olive oil. I
have skipped this step because of the mess it makes on the stovetop.
No one seems to be able to tell any difference. If you prefer to
brown the chops first, try it both ways and see if it makes any
difference to you or your family.
Place a slice of onion on top of
each pork chop. Then place a slice of red bell pepper and orange
bell pepper over the top of each pork chop. Scatter the uncooked rice around the chops.
In a bowl, whisk together the tomato sauce and wine; pour over the rice and pork chops.
Cover tightly with non-stick aluminum foil. Bake approximately 1 1/2 to 2 hours. Chick at 1 1/2
hours to see if the rice and meat are finished cooking.
Makes 4 servings.