Ingredients for Pork Chops Burgundy
- Olive Oil
- 4 pork chops (about 1-inch thick)
- 8 ounces sliced cremini mushrooms
- Garlic Clove
- Onion And Mushroom Soup Mix
- 1/2 cup tomato sauce
- Dry Red Wine
- Cooked Rice
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How to Make Pork Chops Burgundy
- Preheat oven to 350°F (175°C).
- In a 12-inch skillet, heat 1 tablespoon of olive oil over medium-high heat. Brown 4 pork chops (about 1-inch thick) for 2-3 minutes per side.
- Remove pork chops and set aside in a 13x9-inch baking dish.
- Reserve 2 tablespoons of the pork drippings in the skillet.
- Add 8 ounces of sliced cremini mushrooms and 2 cloves of minced garlic to the skillet. Cook over medium heat for 1 minute, stirring occasionally.
- In a bowl, whisk together 1 (10.75 ounce) can of condensed onion-mushroom soup, 1/2 cup of tomato sauce, and 1/4 cup of dry red wine.
- Pour the soup mixture into the skillet with the mushrooms and garlic. Bring to a boil over high heat.
- Pour the sauce over the pork chops in the baking dish.
- Bake uncovered for 60-75 minutes, or until the pork chops reach an internal temperature of 145°F (63°C).
- Serve immediately over hot cooked rice.
Nutrition Information (Approximate per serving)
Sodium
33 g
Sugar
15g
Fat
29g
Carbs
3g
