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
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Preheat oven to 350 degrees F. Spray a 9x13-inch baking dish with non-stick spray.
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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.
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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.
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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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