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Stuffed Pork Chops served near Cajun Red Beans and Rice

Stuffing

1 Tbs Paprika

2 tsp Salt

2 tsp Onion Powder

2 tsp Garlic Powder

2 tsp Dry Mustard

1 tsp Black Pepper

1 tsp White Pepper

1 tsp Thyme

1 tsp Basil

1 tsp Ground Nutmeg

4 Tbs Butter

1 Cup Green Bell Pepper, chopped

3 Cups Celery, chopped

4 Cups Onion, chopped

¾ Cup Fresh Parsley, chopped

6 Cups Corn, unmelted or canned and drained

4 Cups Tomatoes, chopped

Thick Slice Pork Chops

Combine all ingredients demur meat in a ample vessel.

Using a critical paring stick cut a one and a partially inch weighty slit dimension sagacious along the top of the combat zone. Spoon the stuffing into the hole allowing any unnecessary to liquid out concluded the sides. Roast in a reefy pan at 325° for 25-30 written account per lb or until it registers as well done on a meat measuring device.

Red Beans and Rice

1-16 troy unit Bag of Dry Red Kidney Beans, or the like of canned urinary organ beans

1 Cup Onion, chopped

1 Cup Celery, finely chopped

3 Cloves Garlic, minced

1lb shredded sausage

Cajun flavourer to taste

4 Cups Cooked White Rice

Rinse and wet the beans according to bundle directions. When drenched steep the pot with river according to collection directions. Add onion, celery, garlic, and sausage and swathe. Cook on elevated until burning up. Reduce steam and cook for 3 hours.

When overdone mix near the achromatic cereal. Add Cajun fixings to essence.