| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables | 1 | Servings | ||
INGREDIENTS
| 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) |
| 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 |
INSTRUCTIONS
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 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 <pie@GOODWILL.ORG> on Jan 8, 1998
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