*  Exported from  MasterCook II  *

                 Stuffed Pork Chops --  Burgundy Sauce

Recipe By     : Mrs. Neil Robinson, II
Serving Size  : 6    Preparation Time :0:00
Categories    : Pork & Ham

 Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  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 11/2 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

[email protected]

                  - - - - - - - - - - - - - - - - - -

You are viewing proxied material from tilde.pink. The copyright of proxied material belongs to its original authors. Any comments or complaints in relation to proxied material should be directed to the original authors of the content concerned. Please see the disclaimer for more details.