Stuffed Pork Chops
Yield
6 servingsPrep
10 minCook
1 hrsReady
2 hrsTrans-fat Free, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | each |
pork chops
double-thick |
*
|
| 2 | tablespoons |
butter
|
|
| 1 | tablespoon |
onions
minced |
|
| ½ | cup |
mushrooms
chopped |
*
|
| 1 | clove |
garlic
minced |
|
| ¼ | each |
green bell peppers
chopped |
|
| 8 | slice |
bacon
cooked and crumbled |
|
| ½ | cup |
rice
cooked |
|
| 1 | x |
paprika
|
*
|
| ¼ | cup |
vegetable shortening
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | each |
pork chops
double-thick |
*
|
| 3E+1 | ml |
butter
|
|
| 15 | ml |
onions
minced |
|
| 118 | ml |
mushrooms
chopped |
*
|
| 1 | clove |
garlic
minced |
|
| 0.3 | each |
green bell peppers
chopped |
|
| 8 | slice |
bacon
cooked and crumbled |
|
| 118 | ml |
rice
cooked |
|
| 1 | x |
paprika
|
*
|
| 59 | ml |
vegetable shortening
|
*
|
Directions
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 degrees for 1½ hours, basting frequently.
Serve with Burgundy sauce.
