Pork Chops Burgundy

Name: Pork Chops Burgundy
Ingredients: 2 tablespoons olive oil; 4 pork chops, bone-in; 10 ounces mushrooms, halved; 1 garlic clove, finely chopped; 1 (1 ounce) envelope onion and mushroom soup mix; 8 ounces tomato sauce; 1/2 cup dry red wine; cooked rice, hot

8 ingredients

8 steps

Ingredients

2 tablespoons olive oil
4 pork chops, bone-in
10 ounces mushrooms, halved
1 garlic clove, finely chopped
1 (1 ounce) envelope onion and mushroom soup mix
8 ounces tomato sauce
1/2 cup dry red wine
cooked rice, hot

Directions

1

Preheat oven to 350°F.
2

In 12-inch skillet, heat oil over medium-high heat and brown chops.
3

Remove chops to 13x9-inch baking dish and set aside; reserve drippings.
4

Add mushrooms and garlic to reserved drippings and cook over medium heat, stirring occasionally, 1 minute.
5

Stir in onion-mushroom soup mix blended with tomato sauce and wine.
6

Bring to a boil over high heat; pour over chops.
7

Bake uncovered 1 hour or until chops are done.
8

Serve with hot rice.