Pork Chops with Burgundy Mushroom Sauce


3 or 4 Boneless Pork Chops
1 Tbsp Butter
1 Large Onion, chopped
1½ cups sliced Mushrooms
1 Tbsp Flour
Salt & Pepper, to taste
¾ cup Burgundy Wine
Cooked Rice


Cook chops in butter in skillet just until browned on both sides. Remove from skillet and place in a baking dish. Sauté onions and mushrooms in skillet drippings. Sprinkle with flour, salt and pepper. Blend in wine; cook and stir until thickened and bubbly. Pour over chops; cover with foil. Bake at 350 degrees for 50 to 60 minutes or until tender. Serve with hot cooked rice.