Try this Stuffed Pork Chops -- Burgundy Sauce recipe, or contribute your own.
Suggest a better descriptionFor the chops: Melt butter in skillet. Add onions, mushrooms, gralic 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 or oil and pour over chops.* Bake uncovered at 325F for 1 1/2 hours, basting frequently. Serve with Burgundy sauce. 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. *Pies notes: I browned the chops in a skillet in a bit of olive oil and then placed them in a casserole with a splash of wine (water or broth could be used as well) and baked them covered. Posted to EAT-L Digest by Patricia Williams
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Serving Size: 1 Serving (4677g) | ||
Recipe Makes: 1 | ||
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Calories: 4552 | ||
Calories from Fat: 2666 (59%) | ||
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Amt Per Serving | % DV | |
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Total Fat 296.3g | 395 % | |
Saturated Fat 115.6g | 578 % | |
Monounsaturated Fat 117.2g | ||
Polyunsanturated Fat 31.6g | ||
Cholesterol 1117.3mg | 344 % | |
Sodium 12441.3mg | 429 % | |
Potassium 6476.9mg | 170 % | |
Total Carbohydrate 118.4g | 35 % | |
Dietary Fiber 4.7g | 19 % | |
Sugars, other 113.7g | ||
Protein 317.6g | 454 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 4552
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