Pork Chops With Rice Burgundy Recipe

Cooking Directions

• STEP 1.Season the pork chops with salt and pepper on both sides.
• STEP 2.Heat a large skillet over medium-high heat and add olive oil.
• STEP 3.Sear the pork chops for 3-4 minutes on each side until browned.
• STEP 4.Remove the pork chops from the skillet and set aside.
• STEP 5.In the same skillet, add butter and melt over medium heat.
• STEP 6.Add onions and garlic, and sauté until softened.
• STEP 7.Add mushrooms and cook until they release their moisture.
• STEP 8.Stir in rice and coat it with the butter and mushroom mixture.
• STEP 9.Pour in burgundy wine and chicken broth, and bring to a boil.
• STEP 10.Reduce heat to low, cover the skillet, and simmer for 20 minutes.
• STEP 11.Return the pork chops to the skillet, nestling them into the rice mixture.
• STEP 12.Cover and continue simmering for another 10-15 minutes until the pork chops are cooked through and the rice is tender.
• STEP 13.Serve the pork chops with the rice burgundy mixture, garnished with fresh parsley.

Cooking Tips

• Make sure to use a good quality burgundy wine for the best flavor.
• If you prefer a thicker sauce, you can mix a tablespoon of cornstarch with water and add it to the skillet during the last few minutes of cooking.
• For added richness, you can sprinkle grated Parmesan cheese over the rice before serving.

Storage and Serving

• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
• To reheat, place the pork chops and rice in a microwave-safe dish and heat until warmed through.
• This dish is best served fresh, but you can also freeze the leftovers for up to 1 month. Thaw in the refrigerator overnight before reheating.