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Stuffed Pork Chops Served with Cajun Red Beans and Rice

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
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

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