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Stuffed Pork Chops served with Cajun Red Beans and Rice

By: Shauna Hanus, Fri Dec 9th, 2005 11:43:45 PM

Stuffed Pork Chops served with 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, frozen or canned and drained

4 Cups Tomatoes, chopped

Thick Slice Pork Chops

Combine all ingredients except pork in a large bowl.

Using a sharp paring knife cut a one and a half inch deep slit length wise along the top of the tenderloin. Spoon the stuffing into the slit allowing any extra to spill out over the sides. Roast in a shallow pan at 325° for 25-30 minutes per pound or until it registers as well done on a meat thermometer.

Red Beans and Rice

1-16 ounce Bag of Dry Red Kidney Beans, or the equivalent of canned kidney beans

1 Cup Onion, chopped

1 Cup Celery, finely chopped

3 Cloves Garlic, minced

1lb sliced sausage

Cajun seasoning to taste

4 Cups Cooked White Rice

Rinse and soak the beans according to package directions. When soaked fill the pot with water according to package directions. Add onion, celery, garlic, and sausage and cover. Cook on high until boiling. Reduce heat and simmer for 3 hours.

When cooked mix with the white rice. Add Cajun seasoning to taste.

About the author: Shauna Hanus is a gourmet cook who has launched the Recipe of the Month Club. The Recipe of the Month Club is the perfect gift for all the people on your list who love to cook. With the Recipe of the Month Club you can give 3, 6 or 12 months of new and exciting gourmet recipes as a gift for Christmas, Hanukah or birthdays to all the cook-aholics in your life. Find out more at http://www.cookbookaddict.com

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