Recipe - Stuffed Pork Chops -- Burgundy Sauce

6 Pork chops; double thick
2 tablespoon Butter
1 tablespoon Minced onions
One half cup Chopped mushrooms
1 Clove garlic; minced
One fourth Green pepper; chopped
Salt & pepper to taste
Paprika and cayenne to taste
8 sl Bacon; cooked and crumbled
One half cup Cooked rice
Paprika
One fourth cup Shortening; (or vegetable or
olive oil)

BURGUNDY SAUCE
2 tablespoon Butter
3 tablespoon Flour
1 One half cup Beef broth; undiluted
One fourth cup Burgundy
1 tablespoon Sherry
One half teaspoon Worcestershire suace
1 tablespoon Currant jelly
1/8 teaspoon Pepper
1 teaspoon Kitchen Bouquet

For the chops: Melt butter in skillet. Add onions, mushrooms, gralic and
green pepper. Cook 5 minutes over low heat. Remove from heat. Add
seasonings, bacon and rice. Mix well. Stuff into pockets which have been
slit in chops. Dust chops with paprika. Place in a baking dish. Heat
shortening or oil and pour over chops.* Bake uncovered at 325F for 1 1/2
hours, basting frequently. Serve with Burgundy sauce.

For the sauce: Melt butter in saucepan. Stir in flour. Slowly add beef
broth. Simmer until thickened. Add remaining ingredients; stir well and
simmer 5 minutes. makes about 2 cups.

*Pie's notes: I browned the chops in a skillet in a bit of olive oil and
then placed them in a casserole with a splash of wine (water or broth could
be used as well) and baked them covered.

Posted to EATL Digest by Patricia Williams pie@GOODWILL.ORG on Jan 8,
1998