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? for 1? hours, basting frequently. Serve with Burgundy sauce above.
Serves 4 to 6
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.
Source: “Mmountain Measures” — Junior League of Charleston, WV ed. 1974
billspa@icanect.net