Latest posts by Julie McCoy (see all)
- Daily Dining Dilemma: French Onion Soup - January 28, 2014
- Scrambled Eggs and Caviar: The Perfect Valentine’s Day Treat - January 16, 2014
- Easy Mid Week Spaghetti Carbonara - January 16, 2014
If you’re feeling the cold weather, pork chop soup is an easy and tasty one-bowl dish you can make ahead of time and enjoy later. You’ll need to preferably grill the pork chops before you add them to the soup. And if you have a little extra time, soak some dried beans in a bowl of cold water (small white or navy beans) a day ahead of time, then cook them until they are soft. If not, using canned beans is perfectly fine, too.
1 small onion
2 carrots (peeled and cut into coins)
2 large pork chops
2 cans of white beans (or two cups of cooked dried beans)
Good quality chicken stock
Salt and pepper
- Chop your onion and add to a large sauce pan with 1/4 cup of olive oil.
- Stir the onion until it’s slightly translucent that add your carrots.
- Add 2 cups of canned or cooked beans (Make sure you rinse the beans first if you’re using the canned kind.)
- Season with 1 teaspoon each of dried paprika and oregano.
- Add 1/2 cup of water and 3 cups of chicken stock. Let cook until your carrots are soft. You may need to add additional chicken stock to this mixture if it starts reducing.
- While your soup stock is cooking, grill 2 pork chops in a pan with 2 tablespoons of vegetable oil.
- Season each of the pork chops while cooking with salt and pepper.
- Once your pork chops are perfectly grilled (make sure you flip them so they have grill “lines” on both sides), put them in your soup mixture.
- Push the pork chops down in the pan so they are submerged in the liquid.
- Add 2 tablespoons of chopped cilantro (fresh) on top, then cover and let the pot sit overnight.
- To warm up your pork chop soup, stir gently so all the ingredients come together, then add more chicken stock (usually less than 1 cup) so you have enough broth.
- Season to taste with salt and pepper.
This dish is meant to be eaten in a large soup bowl with a soup spoon, fork and knife (to cut the pork chop). Grilled bread makes a wonderful accompaniment as does a simple spinach salad.