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.
billspa@icanect.net