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Pork chops stuffed served with Cajun red beans and rice

[ 0 ] August 16 |

Pork chops stuffed served with Cajun red beans and rice


Filling


1 Tbs paprika


2 teaspoons of salt


2 teaspoons onion powder


2 tsp garlic powder


2 teaspoons dry mustard


1 teaspoon black pepper


1 teaspoon white pepper


1 teaspoon thyme


1 teaspoon Basil


1 teaspoon ground nutmeg


4 Tbs butter


1 Cup green pepper, chopped


3 Cups chopped celery


4 Cups chopped onion


¾ Cup chopped, fresh parsley


6 Cups of corn, frozen or canned, drained


4 Cups tomatoes, chopped


Thick slice pork chops


Combine all ingredients except beef and pork in a large bowl.


Using a sharp knife of short paring an inch and a half deep Raja wise length along the top of the spine. Spoon of filling in the slot that allows any extra, pour out on all sides. A pan-roasted little deep to 325 ° c for 25-30 minutes per pound or until recorded as well done in a meat thermometer.


Red beans and rice


16 1 ounce bag of dried red kidney beans, or the equivalent of canned beans


1 Cup chopped onion


1 Cup finely chopped celery


3 Cloves of garlic, chopped


1 lb sliced sausage


Cajun seasoning to taste


4 Cups cooked white rice


Wash and soak the beans according to package instructions. When soaked fill the pot with water according to package instructions. Add the onion, celery, garlic and chorizo and cover. Cook on high until it boils. Reduce heat and simmer for 3 hours.


When cooked mixture with white rice. Add Cajun seasoning to taste.

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