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Julie McCoy

A graduate of Syracuse University, I've been a writer for over 30 years. I've written for the screen as well as the stage and had three plays produced on Long Island. Currently, I'm renovating a farm house in upstate New York and write a blog, where I love to share all the grizzly details of the renovation with my readers!

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.

Easy to Make Pork Chop Soup


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

Olive oil

Vegetable oil


Dried oregano

Fresh cilantro

Salt and pepper


  1. Chop your onion and add to a large sauce pan with 1/4 cup of olive oil.
  2. Stir the onion until it’s slightly translucent that add your carrots.
  3. Add 2 cups of canned or cooked beans (Make sure you rinse the beans first if you’re using the canned kind.)
  4. Season with 1 teaspoon each of dried paprika and oregano.
  5. 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.
  6. While your soup stock is cooking, grill 2 pork chops in a pan with 2 tablespoons of vegetable oil.
  7. Season each of the pork chops while cooking with salt and pepper.
  8. 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.
  9. Push the pork chops down in the pan so they are submerged in the liquid.
  10. Add 2 tablespoons of chopped cilantro (fresh) on top, then cover and let the pot sit overnight.
  11. 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.
  12. 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.