Instructions -
Make the Cajun Spice Rub: In a small bowl, mix together the ingredients. Make the Dirty Rice: Heat the oil in a large pot over medium-high heat and then stir in the livers, green onions, bell pepper, and spice rub.
Cook for 3 to 4 minutes, stirring often.
Stir in the rice until it is well coated and then add the stock and tabasco.
Bring to a boil, then cover and cook over low heat for 20 minutes, or until the rice is tender and the liquid is absorbed.
Add more liquid during cooking if needed.
Taste for salt, pepper, and more Tabasco.
Prepare for the grill for direct cooking over medium - high heat (350 F.)
Brush or spray the grill with oil.
Add hardwood chips or chunks.
Trim any excess fat from the chops and slash the edges to prevent curling.
Rub the chops all over with the spice rub.
Sear over medium-high heat for 4 to 5 minutes per side, turning once or twice.
Move to a cooler area of the grill if flare-ups occur.
Check for doneness with a meat thermometer (pork loin is done when the internal temperature reaches 150 F.) or cut into a chop to see if the meat is firm and slightly pink near the bone.
If the chops need more cooking, move them to a cooler or unheated part of the grill, cover, and cook until done.
Let the chops rest, lightly tented with foil, for 5 minutes.
Serve the pork chops on top of the dirty rice with Grilled Corn with Chile-Garlic butter and Dixie beer or another light lager.
  Health & Beauty Dept.