Title: Stuffed Pork Chops -- Burgundy Sauce
Categories: None
Yield: 1 Servings

6 Pork chops; double thick
2 tb Butter
1 tb Minced onions
1/2 c Chopped mushrooms
1 Clove garlic; minced
1/4 Green pepper; chopped
Salt & pepper to taste
Paprika and cayenne to taste
8 sl Bacon; cooked and crumbled
1/2 c Cooked rice
Paprika
1/4 c Shortening; (or vegetable or
-olive oil)

-------------------------------BURGUNDY SAUCE-------------------------------
2 tb Butter
3 tb Flour
1 1/2 c Beef broth; undiluted
1/4 c Burgundy
1 tb Sherry
1/2 ts Worcestershire suace
1 tb Currant jelly
1/8 ts Pepper
1 ts 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 EAT-L Digest by Patricia Williams on Jan 8,
1998