Pork chop meal with pumpkin dessert

Pesto-rice pork chops

½ c. pesto sauce

1 cup wheat rice, cooked

2 T. cream cheese

1 tsp. chili powder

4 pork chops

Lemon juice and pepper to taste

Olive oil

Combine pesto, rice, cream cheese, and chili powder in a bowl and set aside.

Sprinkle chops with lemon and pepper and place in a large oiled skillet to brown.

Place chops in greased 9x13 pan and pour rice mixture over the top. OR cut chops open and stuff them with the mixture.

Bake uncovered at 350 degrees for 25-30 minutes.

Pumpkin Dessert

Crust:

1 yellow cake mix (reserve 1 c.)

½ c. butter

1 egg

Mix and press into 9x13 pan.

Filling:

2 eggs

2/3 c. sugar

2/3 c. milk

1 can pumpkin

½ tsp. salt

½ tsp. vanilla

½ tsp. ginger

1 tsp. cinnamon

1/8 tsp. cloves

Mix and pour over crust. Use spices according to taste.

Topping:

1 c. cake mix

¼ c. sugar

¼ c. butter

½ tsp. cinnamon

Crumble on top of pumpkin mixture. Bake at 350 degrees for 45-40 minutes. Serve with whipped cream.