Best 4 Pork Chop Soup Recipes

GRANDMA NEELY'S FRIED PORK CHOP VEGETABLE SOUP

Steps:

• In a large pot over medium heat, melt butter and saute carrots, celery and onion until softened, about 6 minutes. Add the flour to the vegetables and blend well. Cook the flour until it achieves a slight blonde color. Next, stir in the tomato paste and allow to slightly cook, about 1 to 2 minutes. Pour in vegetable broth while stirring and bring soup to a boil. Reduce heat and add the can of diced tomatoes and the potatoes. Simmer until potatoes are cooked through, about 20 minutes.
• Meanwhile, preheat the peanut oil in an electric fryer or large pan fitted with deep-fry thermometer to 325 degrees F. In a large casserole dish, mix together flour, and season with salt and pepper. Dredge chops in flour mixture, patting excess off. Place chops, 2 at time, in fryer and cook until cooked through, about 6 minutes. Cool slightly and remove to a paper towel lined sheet tray.
• Add the cooked chops to soup and simmer another 30 minutes, or until the meat falls off the bone. During the last 10 minutes of cooking, add the corn, peas, and green beans. Ladle soup into individual bowls, top with a pork chop and sprinkle with parsley.

PORK CHOP SOUP

Steps:

• 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.
• 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.
• Add the potato, broccoli, carrot, onion, celery, and cooked pork back to the pot. Bring the mixture to a boil, stir in the flour mixture. Reduce heat and simmer for 1 hour. Remove the bay leaf and gently mash the potatoes before serving.

PORK CHOP AND CABBAGE SOUP

Steps:

• Heat olive oil in a large Dutch oven or stew pot over medium-high heat; cook and stir pork cubes with onion until pork is no longer pink inside, about 10 minutes. Drain excess grease.
• Stir cabbage into pork mixture and cover the pot; cook until cabbage is wilted, about 5 minutes. Mix in beans, ketchup, Worcestershire sauce, celery seed, and allspice. Cover pot and simmer until pork and cabbage are tender and the soup has thickened, about 45 minutes. Season to taste with salt and black pepper.

PORK CHOP SUEY SOUP

Steps:

• 1. Shake about 1 1/2 tablespoon of soy sauce along with the garlic & herb seasoning blend over the pork roast then marinade for 30 minutes or an hour in refrigerator.
• 2. Meanwhile slice all raw vegetables into 1/2 inch pieces so they are bite size (similar to Chinese style stir fry) and add to the slow cooker reserving 1T green onion for garnish. Add canned green beans, water chestnuts, bamboo shoots etc.
• 3. Heat large skillet on stove top and add 2 T canola or sesame oil then sear marinated pork roast on all sides. This takes 3-5 minutes each side to begin browning each side. Nestle roast into veggies in slow cooker.
• 4. Add chicken stock, chicken base, both ramen seasoning packets an additional 2 tablespoons of soy sauce & garlic chili paste to slow cooker and place lid on. Cook on low 4-6 hours.
• 5. 30 minutes before serving remove roast and slice into bite size pieces and add back into slow cooker. Break up ramen noodles and add them to the slow cooker, cover and let cook for an additional 30 minutes to cook noodles through. Serve garnished with additional soy sauce if you like, chow mein noodles and green onions.