|
Stuffed Pork Chops-- Burgundy Sauce
* 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 1½ 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
billspa@icanect.net
- - - - - - - - - - - - - - - - - -
|
|