Pork Chops Burgundy - cooking recipe

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

Preparation

Preheat oven to 350\u00b0F.
In 12-inch skillet, heat oil over medium-high heat and brown chops.
Remove chops to 13x9-inch baking dish and set aside; reserve drippings.
Add mushrooms and garlic to reserved drippings and cook over medium heat, stirring occasionally, 1 minute.
Stir in onion-mushroom soup mix blended with tomato sauce and wine.
Bring to a boil over high heat; pour over chops.
Bake uncovered 1 hour or until chops are done.
Serve with hot rice.