| 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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