Pork Chops Burgundy

"A quick and simple dish that is good served over cooked rice. From Lipton Meal Time Magic."

Original recipe yields 4 servings


  • Serving Size: 1 (285.4 g)
  • Calories 476.6
  • Total Fat - 32.8 g
  • Saturated Fat - 10.6 g
  • Cholesterol - 110 mg
  • Sodium - 1337.3 mg
  • Total Carbohydrate - 8.9 g
  • Dietary Fiber - 1.3 g
  • Sugars - 3.1 g
  • Protein - 34.6 g
  • Calcium - 46.5 mg
  • Iron - 2.2 mg
  • Vitamin C - 7 mg
  • Thiamin - 0.6 mg

Step 1

Preheat oven to 350ºF.

Step 2

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

Step 3

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

Step 4

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.

Step 5

Bake uncovered 1 hour or until chops are done.

Step 6

Step 7

Serve with hot rice.

Tips & Variations

No special items needed.



I did make slight changes to this recipe but none that would change the taste or end result. I halved this recipe, used 1" chops with a bit of fat on them and browned them in a cast iron pan. I removed them to a plate once browned then, I cooked the remaining ingredients in the same pan then returned the chops and placed the pan in the oven and cooked as instructed. The flavour was amazing and the chops where perfectly cooked and tender.

review by:
(29 Nov 2016)


I am giving this 5 stars for the sauce, which is wonderful. Unfortunately my chops turned out tough, which is NOT the fault of the recipe, but because they have bred all of the fat out of pork nowadays, which makes for dry meat. The recipe is very easy and I am going to make it again, subbing chicken thighs for the chops.

review by:
(25 Mar 2015)