Ingredients
- 6 pork chops double (thick)
- 1 clove garlic (minced)
- 1/4 burgundy
- 1 1/2 c beef broth (undiluted)
- 1/4 c shortening
- 1/2 c rice (cooked)
- 4 tbsp butter
- 1/2 c mushrooms (chopped)
- 3 tbsp flour
- 1 tbsp currant jelly
- 1 tbsp sherry
- 1 tbsp onions (minced)
- 1 tsp kitchen bouquet
- 1/2 tsp worcestershire sauce
- 1/8 tsp pepper
- 8 slices bacon (cooked)
- some paprika
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
