My favorite dish that mom makes is a Pork Chop Casserole. Whenever I go home, this is the dish I want mom to make. I’m going to show you how to prepare this easy and delicious meal. It only uses a few ingredients.
- Pork Chops- of course- thin cut (breakfast type)
- One green bell pepper
- One tomato
- One onion
- Beef consume – one can
- Five Tablespoons of Long Grain rice
- Salt and pepper to taste
- 1/2 cup of flour
I’m going to take you through the recipe, step by step, using a series of photos.
Here is the written recipe:
Place about two tablespoons of olive oil in a deep dish fry or saute pan and have it on a medium heat. Once it has heated up add two tablespoons of butter.
Take the pork chops and dredge them through flour: put the flour on a plate, place the chop on it. Season the top of the pork chop with salt and pepper. Flip the pork chop- and season the other side. Note- This pork is raw- so wash your hands after handling the chop and wash down the counter surfaces.
Place the pork chop in the pan once it is HOT – and on a medium heat. It should fry about 3 minutes per side. Once one side is finished- flip the chop and do the other side. Still raw pork- whatever utensil you used to flip it– need to be washed.
While frying the pork chop- cut the onions and tomato and bell pepper length wise. Once the pork chops are finished – add just enough beef broth – or canned beef consume to bring it to the top of the chop.
Add the onion first, then the tomato- then the pepper on the chop.
Turn the heat down to SIMMER.
In the broth add your rice and any left over chopped vegetables.
Cover- and in about thirty minutes you will have a great dish. Trust me, my mom’s dish just may become one of your favorites too.
Dr. Terry Simpson
Dr. Terry Simpson received his undergraduate and graduate degrees from the University of Chicago where he spent several years in the Kovler Viral Oncology laboratories doing genetic engineering. He found he liked people more than petri dishes, and went to medical school. Dr. Simpson, a weight loss surgeon is an advocate of culinary medicine. The first surgeon to become certified in Culinary Medicine, he believes teaching people to improve their health through their food and in their kitchen. On the other side of the world, he has been a leading advocate of changing health care to make it more "relationship based," and his efforts awarded his team the Malcolm Baldrige award for healthcare in 2011 for the NUKA system of care in Alaska and in 2013 Dr Simpson won the National Indian Health Board Area Impact Award. A frequent contributor to media outlets discussing health related topics and advances in medicine, he is also a proud dad, husband, author, cook, and surgeon “in that order.” For media inquiries, please visit www.terrysimpson.com.