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2 hours
Prep: 10 minutes
Cook: 1 hours
91 calories per serving view nutrition facts
6 servings
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| 6 | each | pork chops | double-thick |
| 2 | tablespoons | butter | |
| 1 | tablespoon | onions | minced |
| 1/2 | cup | mushrooms | chopped |
| 1 | clove | garlic | minced |
| 1/4 | each | green bell pepper | chopped |
| 8 | slice | bacon | cooked and crumbled |
| 1/2 | cup | rice | cooked |
| 1 | x | paprika | |
| 1/4 | cup | vegetable shortening |
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 1 1/2 hours, basting frequently.
Serve with Burgundy sauce.
| % Daily Value* | |
| Total Fat 4.0g | 6% |
| Saturated Fat 2.0g | 12% |
| Trans Fat 0.0g | |
| Cholesterol 10mg | 3% |
| Sodium 28mg | 1% |
| Total Carbohydrate 13.0g | 4% |
| Dietary Fiber 0.0g | 1% |
| Sugars 0.0g | |
| Protein 1.0g | 2% |
| Vitamin A | 3% | Vitamin C | 7% | |
| Calcium | 1% | Iron | 1% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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