How To make Stuffed Pork Chops Burgundy Sauce

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