Pork Chops with Rice Burgundy 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!
This wonderful pork chop recipe, comments, and photos were shared with my by Karen Calanchini, Food Stylist and Photographer, of Redding, CA.
- 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 rice, uncooked
- 2 (8-ounce) can 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.
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 dish tightly with non-stick aluminum foil.
Bake approximately 1 1/2 to 2 hours. Check at 1 1/2 hours to see if the rice and meat are finished cooking.
Makes 4 servings.
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