Instructions: For 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.

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