Some cosmetic changes in preparation for larger site changes in the works.


RCP: Pork Chops with Rice Burgundy

Veteran Member
4759 posts
Joined: Dec 11, 2005


Posted to Thread #29472 at 12:12 am on Mar 10, 2017

4 bone-in pork Chops about 1 inch thick
salt and pepper
2 Tbs. fat
poultry seasoning
4 thick slices onion
4 thick slices of a green bell and a red bell pepper
2 - 8 oz can tomato sauce
3/4 cup California Burgundy wine or other good red
oregano to taste
1/2 cup uncooked rice

Dust pork chops with salt and pepper, and brown in fat. I skip this browning step. If you brown, add poultry seasoning after browning to both sides of chops.

Place chops in a large baking dish, sprinkle rice around chops in open spaces. Place onion, and pepper slices on top of chops.
Mix tomato sauce, burgundy, and oregano, heat to boiling and pour over chops and rice. Cover tightly, bake at 350 for 1 1/2 to 2 hours. Serves 4

My notes, I found the browning step can be omitted, but feel free to do it if you want.

Recipe is from a little book called The Wine Cook Book with only 54 recipes from the Wine Advisory Board in San Francisco. I have been cooking this recipe for about 40 years. Simple, easy and very tasty. Have your meat cutter cut the chops so they are all the same thickness and size. Kids, women and men love this recipe.

This recipe was developed when folks did not eat as much as they do now. I usually use about 3/4 cup rice and find it works well with just a little more liquid added. It feeds the two of us for two nights.

~*Many things will catch your eye, but only a few will catch your heart...pursue those*~

Other messages in this thread: