Stuffed Pork Chops-- Burgundy Sauce

6 Pork Chops -- double-thick

2 Tbsp Butter

1 Tbsp Minced Onions

1/2 C Chopped Mushrooms

1 Clove Garlic -- minced

1/4 Green Pepper -- chopped

Salt And Pepper -- to taste Paprika And Cayenne -- to taste 8 slice Bacon -- cooked and crumbled

1/2 C Cooked Rice

Paprika 1/4 C Shortening

-- <Burgundy Sauce> 2 tbsp Butter

3 tbsp Flour

1 1/2 C Beef Broth -- undiluted

1/4 C Burgundy

1 tbsp Sherry

1/2 tsp Worcestershire Sauce

1 tbsp Currant Jelly

1/8 tsp Pepper

1 tsp Kitchen Bouquet

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.

Source: "Mmountain Measures" -- Junior League of Charleston, WV ed. 1974

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