This is taken from a book called "A Treasury of White House Cooking" by Francois Rysavy. It is published by G.P. Putnams & Sons in New York. Rysavy was the White House chef for Eisenhower.
| 6 | lge. | Pork Chops, 1 1/2 in thick |
| 2 | Stalks Celery, chopped fine | |
| 2 | med. | Onion, chopped |
| 1/2 | cube | Butter |
| 1 | lb. | Mushrooms, chopped |
| 1 | Garlic Clove, crushed | |
| Pepper to taste | ||
| 1/2 | C. | Chicken Consomme |
| 1/2 | C. | White Bordeaux Wine |
| 1 | C. | Chicken Consomme |
| 1/2 | Tbsp. | Flour |
| 1/2 | C. | Heavy Cream |
Slit the chops horizontally to the bone to make a pocket for the stuffing. For stuffing use the celery, 1/2 of chopped onion, that has already been sauteed in 1/2 c. butter, the mushrooms, garlic, salt, pepper and the first 1/2 c. Consomme.
Cook the stuffing until the liquid is almost gone, about 15 minutes. Then cool slightly, add the bread crumbs, and mix thoroughly.
Stuff the chops and close the slits with toothpicks so the stuffing does not run out. Roll the chops in flour, brown quickly in the remaining 1/4 c. butter in which you sauteed the onions. Add second half of onions, Bordeaux and second 1/2 of consomme. Let the chops simmer 1 hour, then remove the chops, add the 1/2 Tbsp. Flour and cream, stirring constantly until thick. Add the remaining stuffing, blend in a blender until smooth. Pour over chops.
These are rich and filling, but very good!