When I think of Southern foods I think of comfort foods with a savory butter flavor! Don’t get me wrong I try to eat healthy and truth be told I have never deep fried anything, but rich and savory butter is a must for comforting southern dishes! This is a quick and easy meal that is stacked with flavor and soulful goodness.
Food H & P:
6 Tablespoons of butter
4 boneless pork chops
½ cup of finely chopped onion
¼ cup of chopped green bell pepper
1 cup of long grain white rice
1 can of Cream of Mushroom soup
1 soup can full of water
Salt and Pepper to taste
Food Rx:
Cut the pork chops into strips, season with salt and pepper, then brown in 3 Tablespoons of butter. Remove the pork chops from the skillet. With the remaining 3 Tablespoons of butter sauté onions, bell pepper, and uncooked rice about 3-4 minutes or until vegetables are softened and rice is lightly browned. Season rice and vegetables with salt and pepper then add Cream of Mushroom soup and water. Pour rice mixture on the bottom of a 9 X 13-inch dish and top with pork chops and remaining liquid from pork chops. Cover with foil and bake in a 350 degree oven for 45 minutes.
When cooking for two I half everything into two 9×9 inch pans and freeze them right before the baking step. When ready I thaw completely the bake for 45 minutes.
Nursing Tip:
I grew up in a really small town in Mississippi; however, I quickly had to change my lingo when I began my nursing career in order to relate to my patients. To some of my patients “I’ve got the sugar” is also known as diabetes, “high blood” is also known as high blood pressure, “gouch” otherwise known as gout, “the reflex” is also known as acid reflux. I know the deep south is known for signature southern dishes; however, it also has a unique language that sometimes makes me smile a little on the inside!
