Stuffed Pork Chops– Burgundy Sauce
6 Pork Chops -- double-thick 2 Tbsp Butter 1 Tbsp Minced Onions 1/2 C Chopped Mushrooms 1 Clove Garlic -- minced 1/4 Green Pepper -- chopped Salt And Pepper -- to taste Paprika And Cayenne -- to taste 8 slice Bacon -- cooked and crumbled 1/2 C Cooked Rice Paprika 1/4 C Shortening -- <Burgundy Sauce> 2 tbsp Butter 3 tbsp Flour 1 1/2 C Beef Broth -- undiluted 1/4 C Burgundy 1 tbsp Sherry 1/2 tsp Worcestershire Sauce 1 tbsp Currant Jelly 1/8 tsp Pepper 1 tsp Kitchen Bouquet FOR THE CHOPS: Melt butter in skillet. Add onion, mushrooms, garlic, 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 and pour over chops. Bake, uncovered, at 325 SectionsAbout Us© Quench Magazine |