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
Combine rice with onion, cheese, parsley, tarragon, salt and pepper.

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. 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. Reduce heat, cover, and simmer 30 to 35 minutes or until chops are tender. Remove chops; keep warm.

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. Serve chops with sauce and remaining rice mixture.