4 pork chops
1 med. onion
1 green pepper
1/2 lb. fresh mushrooms
1 c. water minus 5 tbsp.
5 to 10 tbsp. burgundy wine
4 to 5 tbsp. rice
1/4 tsp. garlic salt
1/4 to 1/2 tsp. bouillon granules

Brown chops, season with salt and pepper. In a 9 x 12 inch pan, dice onion, green pepper and mushroom (sliced). Add 1 cup water minus 5 tablespoons. Add 5 to 10 tablespoons of wine, 4 to 5 tablespoons of rice, 1/4 garlic salt and 1/4 to 1/2 teaspoon bouillon granules. Place browned chops on top of mixture. Cover with foil. Bake 350 degrees until done, depending on the thickness of the chops, 40 to 50 minutes.