Pork Chops with Rice Burgundy

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

Recipe Type: Pork, Sweet Bell Peppers, Rice, Wine
Yields: 4 servings
Prep time: 10 min
Cook time: 2 hr

Ingredients:

4 bone-in center cut pork chops (about 1-inch thick)
Salt and pepper
1/2 teaspoon poultry seasoning
4 thick slices onion
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

Preparation:

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.

NOTE: The 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.