Pork Chops With Rice Burgundy

• 6 pork chops (about 1-inch thick)
• salt and pepper
• 3 tablespoons fat
• 12 teaspoon poultry seasoning
• 6 slices onions (thick slices)
• 6 bell pepper rings
• 1 cup uncooked rice
• 2 (8 ounce) cans tomato sauce
• 1 cup Burgundy wine

1. Dust pork chops with salt and pepper.
2. Heat fat in a large, heavy skillet with a tight-fitting lid.
3. Brown chops slowly on both sides.
4. Sprinkle chops with poultry seasoning.
5. Place a slice of onion on each chop.
6. Top onion with green pepper ring.
7. Scatter rice around chops.
8. Mix tomato sauce with wine.
9. Heat to boiling.
10. Pour over chops and rice.
11. Cover tightly and bake in a moderate oven (325 degrees) for 1 hour.

pork chops, salt, fat, poultry seasoning, onions, bell pepper, rice, tomato sauce, burgundy wine

Taken from www.food.com/recipe/pork-chops-with-rice-burgundy-352650 (may not work)