Bring the water to a boil for the rice. Add the salt and rice and stir. Bring to a simmer, reduce the heat to low and simmer, covered, for 15 minutes or until the water is absorbed. Turn off the heat.
Heat the oil for the creole beans in a skillet until it just begins to smoke. Add the sausages and ham and quickly sauté. Add the garlic, vegetables, salt, and pepper. Sauté on high until the vegetables begin to soften. Add the water and stir. Turn down the heat and add the beans, gently stirring. Simmer for 30 minutes. Remove from the heat and set aside.
Preheat the oven to 375℉. Combine the spice rub ingredients for the pork in a bowl. Coat the pork chops with spice rub and place on a lightly greased baking sheet. Roast until the internal temperature reaches 150℉.
Heat the oil in a skillet for the creole tomato sauce until it just barely begins to smoke. Add the garlic, onion, celery, and bell pepper. Cook over medium heat until the vegetables are tender and translucent. Add the salt and pepper. Stir, then add the rest of the ingredients except the butter. Bring to a boil. Simmer on low, add the butter, and stir until the butter is completely incorporated. Turn off the heat and set aside.
Serve the pork chops topped with creole tomato sauce and a side of red beans and rice. Finish with a sprinkle of green onions.