6 loin or rib pork chops, 3/4 to 1 inch thick
1 stick butter
1/2 tsp. salt
1/4 tsp. pepper
1 tsp. paprika
2 med.-size yellow onions, chopped
3/4 c. dry red wine (Burgundy)
1 c. whipping cream
2 c. (8 oz.) shredded Swiss cheese, divided
1 lg. green pepper, cut into thin rings

Slightly slash edges of pork chops to prevent curling.

In a heavy frying pan or electric skillet, melt butter on medium heat. Place pork chops in pan and brown on medium-high heat. Remove chops to baking-serving dish. Sprinkle with salt, pepper and paprika.

After chops are removed, saute onion; do not brown. Spoon equally over the pork chops. Add wine and whipping cream. Sprinkle about 1 1/4 cups cheese on chops. Place pepper rings down the center. Cover and bake at 375 degrees for 20 to 25 minutes or until tender. Remove and sprinkle on remaining cheese. Return to oven 3 to 5 minutes for cheese to melt. Leftover sauce can be used in soup (navy bean is good). Serves 6.