Cajun stuffed pork chops

Using a sharp pointed knife, make a slit in the fatty side of the chop by working the knife inside the chop, cutting almost to the other side (or to the bone) without cutting through it and widening the size of the original slit. Set aside.

Preheat oven to 350 degrees F. Melt butter in skillet and add the sausage, onions, celery and green peppers. Cook until light brown stirring as it cooks.

Remove from heat and stir in the cornbread or French bread, salt and seasonings mixing well.

Spoon the stuffing into each pork chop pocket and tie with kitchen string or use 1 or 2 wooden toothpicks to close the opening.

Melt lard in a skillet and brown chops lightly turning to brown both sides.

Place chops on a rack in a roasting pan, add 1/2 cup of boiling water to the bottom and bake for 45 minutes to an hour or until tested done. Additionally, omit the water and cover with aluminum foil cooking for 30 minutes, uncover and finish baking until done. Cook any remaining stuffing, adding a little broth, in a pan along side the roaster until done.

Note: Sometimes I use 1 cup cooked rice (either long-grain white or wild rice) instead of the bread. Adding a little cheese is also good with rice.