Pork Chops Forester

Description

Makes 6 servings

Ingredients

• 3 cups hot cooked rice
• 1/2 cup Onion, finely chopped
• 1/2 cup 2 ounces grated Cheddar Cheese
• 2 tablespoons chopped fresh parsley
• 1/2 teaspoon crushed tarragon leaves
• 3/4 teaspoon salt
• 1/8 teaspoon ground black pepper
• 6 Pork chops, 1-1/2 to 2 inches thick
• 2 tablespoons vegetable oil
• 1 3/4 cups chicken broth
• 1/4 cup Burgundy wine
• 2 tablespoons cornstarch
• 1 cup sliced fresh Mushrooms

Directions

1. Combine rice with Onion, Cheese, parsley, tarragon, salt and pepper.
2. Slit each chop from outer edge toward bone, making a pocket. Fill each pocket with 1/2 cup rice mixture; secure with toothpicks or small skewers.
3. Cook Pork chops in vegetable oil until brown in large skillet, about 8 to 10 minutes. Pour off excess fat. Add chicken broth and wine. Bring to a boil.
4. Reduce heat, cover, and simmer 30 to 35 minutes or until chops are tender. Remove chops; keep warm.
5. Add cornstarch; combine with 1/4 cup water, and Mushrooms. Cook, stirring, about 2 minutes or until sauce is clear and thickened, and Mushrooms are cooked.
6. Serve chops with sauce and remaining rice mixture.