Thread: Real Recipes For Real Good Food

I like to cook, and I enjoy eating. I also enjoy recipes for real meals, not just salty processed foods (which can be great, admittedly). I think sharing some good recipes will encourage future cooks.

Pork Chop Soup (Great served as is or over rice, with pumpernickel or grated parmigiano reggiano)

Prep Time:30 Min
Cook Time:2 Hrs
Ready In:2 Hrs 30 Min Servings 8
Original Recipe Yield;8 servings

Ingredients
2 (8 ounce) bone-in pork chops (I used about 1.3 pounds boneless butterfly chops)
1 teaspoon paprika
1 teaspoon dried oregano
1 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon chili powder
1 bay leaf
3 cups chicken broth (+ 3 cups additional to make up liquid after first hour)
2 cups water (+1 to 2 cups to make up liquid needed after first hour)
2 tablespoons soy sauce (I used low-sodium variety)
1/4 cup flour
3 potatoes, cut into small chunks (I used 7 medium to large red “C” type potatoes, unpeeled)
1 cup chopped broccoli (I used about 2/3 to 3/4 cup fresh broccoli, chopped very small)
1 carrot, diced
1 onion, diced (I used 1 large white onion)
2 stalks celery, diced

Directions
1. Place pork chops, paprika, oregano, garlic powder, salt, pepper, chili powder, bay leaf, chicken broth, water, and soy sauce in a large stock pot. Bring to a boil, uncovered, then reduce heat to medium low and let simmer for 1 hour. Remove the pork chops and set aside to cool. (I cooked mostly covered on almost medium heat)

2. Whisk 3/4 cup of the cooking liquid with the flour; set aside. When the pork chops are cool remove and discard any bones or fat. Chop or shred the meat into bite size pieces. (I shredded the meat by hand)

3. Add the potato, broccoli, carrot, onion, celery, and cooked pork back to the pot. Bring the mixture to a boil, then stir in the flour mixture. Reduce heat and simmer for 1 hour. Remove the bay leaf and gently mash the potatoes before serving. (I simmered uncovered and skimmed off any foam that formed)

My Notes: During Step 3 is when I added about 3 cups additional stock plus a bit over a cup of water. I had so many chopped veggies and shredded pork chop that I needed more liquid. Add only until soup is thick, for best flavor and consistency)
I served with a french loaf but rye or pumpernickel would be great also.
Nutritional Information
Amount Per Serving Calories: 157 | Total Fat: 4g |