“While most of our kids are flown and grown, we still gather as a family for Auburn games and fun at Lake Martin,” shared Tish Anderson of Auburn. “All of us love to boat, water ski, and snow ski, run, play soccer and pickleball, and enjoy a good card game.”
Tish and her husband, Jeff, have been married for 33 years. They met while serving as Army Lieutenants in Germany, and the rest was history. Together they have three grown children – Kathleen, Meg, and Sam. Kathleen is also married, giving them their son-in-law, Augie.
“You could say life in our house is energetic, a little loud, full of laughter, and lots of love,” Tish said. “As busy as we all are, we also value slowing down and reconnecting, especially around the dinner table.”
Tish, all of the Anderson kids, and even her son-in-law, have graduated from or are currently attending Auburn University. The fact that all of her children will be Auburn Alumni brings a smile to her face and warmth to her heart on a regular basis. She describes her family as “All War Eagle,” and she loves it.
“In this season of life, the most joy comes from the small, ordinary moments. Hearing laughter drift down the hallway, watching the kids grow more into who God made them to be, and catching those in–between glimpses of connection around the table,” reflected Tish. “There is a quiet, deep joy in knowing that even in the chaos, love is being woven into our days. I love when the kids know they can bring their friends home without even asking, no matter what time of day or night. College kids and young adults, and their children, know they are always welcome. It brings me joy that our haven is welcoming to old friends and new ones.”
One of Tish’s favorite dishes to make when family and friends come together at her home is a dish her own mom would make for her growing up. She describes Nana’s Pork Chops with Magic Sauce as home on a plate.
“My sweet momma, ‘The Nana’, made these pork chops for us as children, and it has been passed down to our children, too. Nothing makes my heart fuller than when one of them calls for a quick recipe review,” Tish said. “Our family traditions around this recipe are sweet and simple. We tend to make it when we know people need a little extra comfort—after a long week, for a special celebration, or when someone we love needs a meal delivered.”
This time of year, the Andersons lean into cozy routines: lingering a little longer at the table, sharing stories from the day — highs, lows, and fentee. Fentee was a word created by Meg when she was a toddler, and it stuck. Tish says it is something the family defines as a funny thing that happened during their day. Also, reflecting on God’s goodness and provision in their lives.
This dish is a one-pot wonder, and Tish is adamant that every mom needs to add this recipe to their quick, weeknight meal plans.
“This busy family has always lived on hearty casseroles and one-dish meals,” she shared. “I love preparing this meal in advance, even the day before, and having it ready to pop in the oven before or after school or sports.”
Nana’s Pork Chops with Magic Sauce
Ingredients
- 6-8 thin cut boneless pork chops
- Oil of choice to brown pork chops
- 1/4 cup flour for coating
- Garlic Salt and Pepper, to taste
- Family size can Cream of Mushroom soup
- Milk (half of the mushroom soup can)
- Sour cream 4-6 ounces
- (1) Uncle Ben’s 90 Second Microwaveable Wild Rice Pouch
- Raisins (Optional)
Directions:
- Preheat oven to 350 degrees.
- Coat the pork chops in a mixture of flour, garlic salt and pepper to taste.
- Brown them in a skillet on medium-high heat, about 2-3 minutes per side, and then set aside.
- In a 9×13 baking dish mix the cream of mushroom soup and milk. Then fold in the sour cream.
- Cook the wild rice as directed on box, BUT ONLY for only 60 seconds, instead of 90 seconds. Add to the mixture in the baking dish.
- Add a handful of raisins, if you like them—more if desired. These are optional.
- Add the pork chops to the dish, ensuring they are submerged in the rice and sauce.
- Bake uncovered until bubbly and heated through, about 25-30 minutes.
