Stuffed pork chops -- burgundy sauce

1 Servings

Ingredients

Quantity Ingredient
6 Pork chops; double thick
2 tablespoons Butter
1 tablespoon Minced onions
½ cup Chopped mushrooms
1 Clove garlic; minced
¼ Green pepper; chopped
Salt & pepper to taste
Paprika and cayenne to taste
8 slices Bacon; cooked and crumbled
½ cup Cooked rice
Paprika
¼ cup Shortening; (or vegetable or olive oil)
2 tablespoons Butter
3 tablespoons Flour
1½ cup Beef broth; undiluted
¼ cup Burgundy
1 tablespoon Sherry
½ teaspoon Worcestershire suace
1 tablespoon Currant jelly
⅛ teaspoon Pepper
1 teaspoon Kitchen Bouquet

Directions

BURGUNDY SAUCE

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 1½ 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 <pie@...> on Jan 8, 1998

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