Pork chop/40 recipes

This goes wonderfully with mashed potatoes and your favorite vegetable! The leftovers taste good in a pita pocket.

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Left over meat from Sunday's roast.

Andouille was a great favorite in nineteenth-century New Orleans. This thick Cajun sausage is made with lean pork and pork fat and lots of garlic. Sliced about 1/2 inch thick and greilled, it makes a delightful appetizer. It is also used in a superb oyster and andouille gumbo poplular in Laplace, a Cajun town about 30 miles fromNew Orleans that calls itself the Andouille Capital of the World.

Sweet roasted beets and fresh basil match perfectly in this easy to make side dish.

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