Stuffed pork chops -- burgundy sauce
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | Pork chops; double thick | |
| 2 | tablespoons | Butter |
| 1 | tablespoon | Minced onions |
| ½ | cup | Chopped mushrooms |
| 1 | Clove garlic; minced | |
| ¼ | Green pepper; chopped | |
| Salt & pepper to taste | ||
| Paprika and cayenne to taste | ||
| 8 | slices | Bacon; cooked and crumbled |
| ½ | cup | Cooked rice |
| Paprika | ||
| ¼ | cup | Shortening; (or vegetable or olive oil) |
| 2 | tablespoons | Butter |
| 3 | tablespoons | Flour |
| 1½ | cup | Beef broth; undiluted |
| ¼ | cup | Burgundy |
| 1 | tablespoon | Sherry |
| ½ | teaspoon | Worcestershire suace |
| 1 | tablespoon | Currant jelly |
| ⅛ | teaspoon | Pepper |
| 1 | teaspoon | Kitchen Bouquet |
Directions
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 1½ 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@...> on Jan 8, 1998