Pork Chop Soup Recipe

Name: Pork Chop Soup
Prep time: 10 min
Cook time: 130 min
Total time: 160 min
Yield: 8
Ingredients: 3 cups chicken broth; 2 cups water; 2 (8 ounce) bone-in pork chops; 2 tablespoons soy sauce; 1 teaspoon paprika; 1 teaspoon dried oregano; 1 teaspoon garlic powder; 0.5 teaspoon salt; 0.5 teaspoon ground black pepper; 0.5 teaspoon chili powder; 1 large bay leaf; 0.25 cup flour; 3 medium potatoes, peeled and cubed; 1 cup chopped broccoli; 1 medium carrot, diced; 1 medium onion, diced; 2 stalks celery, diced

Cook Time: 130 minutes

Ingredients

3 cups chicken broth
2 cups water
2 (8 ounce) bone-in pork chops
2 tablespoons soy sauce
1 teaspoon paprika
1 teaspoon dried oregano
1 teaspoon garlic powder
teaspoon salt
teaspoon ground black pepper
teaspoon chili powder
1 large bay leaf
cup flour
3 medium potatoes, peeled and cubed
1 cup chopped broccoli
1 medium carrot, diced
1 medium onion, diced
2 stalks celery, diced

Directions

In a large stockpot, combine the chicken broth, water, pork chops, soy sauce, paprika, oregano, garlic powder, salt, pepper, chili powder, and bay leaf. Bring to a boil over medium-high heat, uncovered.
Once boiling, reduce the heat to medium-low and let the mixture simmer for 1 hour. After 1 hour, remove from the heat.
Transfer cup of the cooking broth into a 2-cup liquid measuring cup and set aside. Allow the pork chops to cool on a cutting board for about 20 minutes.
While the pork chops are cooling, whisk the flour into the reserved cooking liquid until smooth and set it aside.
Once the pork chops have cooled, remove and discard the bones. Shred the meat or chop it into bite-sized pieces.
Add the cubed potatoes, chopped broccoli, diced carrot, onion, celery, and the cooked pork to the stockpot. Bring everything to a boil.
Once boiling, stir in the flour mixture and reduce the heat to a simmer. Let it cook for an additional 1 hour, stirring occasionally.
After 1 hour, remove and discard the bay leaf. Gently mash the potatoes with a spoon or potato masher to thicken the broth slightly.
Serve the soup immediately, and enjoy your hearty and flavorful meal!

Nutrition Facts

Per serving (1/8 of recipe):

Calories: 157
Total Fat: 4g (5% Daily Value)
Saturated Fat: 2g (8% Daily Value)
Cholesterol: 18mg (6% Daily Value)
Sodium: 407mg (18% Daily Value)
Total Carbohydrates: 21g (8% Daily Value)
Dietary Fiber: 3g (11% Daily Value)
Total Sugars: 2g
Protein: 10g (19% Daily Value)
Vitamin C: 28mg (31% Daily Value)
Calcium: 39mg (3% Daily Value)
Iron: 2mg (8% Daily Value)
Potassium: 569mg (12% Daily Value)

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

The History of Pork Chop Soup

Pork Chop Soup has roots in traditional European and American home cooking, particularly in regions where pork was a staple protein. Its origins can be traced back to rural households that maximized the use of pork cuts, simmering them slowly with vegetables to create a hearty and nourishing meal. This type of soup was especially popular during colder months, providing warmth, sustenance, and a way to stretch limited ingredients for larger families.

Regional Variations

Across different regions, Pork Chop Soup adapts to local tastes and available produce. In the American Midwest, potatoes, carrots, and celery are common additions, reflecting local farming. In Southern cuisine, a richer broth with smoked pork or added corn is preferred. In parts of Eastern Europe, paprika and garlic are emphasized, creating a more robust and slightly spicier flavor profile. Some Asian-inspired versions incorporate soy sauce or bok choy, giving the soup a subtle umami note and a lighter texture.

Distinctions from Similar Dishes

While similar to pork stews or chowders, Pork Chop Soup is distinguished by its balance of a clear yet flavorful broth and tender pork pieces. Unlike stews, it usually contains less thickening and allows vegetables to retain their shape and texture. Compared to chowders, which often include cream or milk, Pork Chop Soup remains light and savory, highlighting the natural flavors of the meat and vegetables without heavy dairy.

Typical Serving Settings

Pork Chop Soup is commonly served as a comforting family meal, particularly in home kitchens or casual dining settings. It can appear on winter menus at local diners or small bistros emphasizing traditional comfort foods. It is often accompanied by rustic bread or a side salad, allowing the rich broth and tender pork to remain the focus of the meal. Leftovers are frequently reheated, as the flavors continue to deepen over time.

Interesting Facts

Using bone-in pork chops in the soup enhances the depth of flavor due to natural gelatin released during simmering.
The soup can be adapted for slow cookers or pressure cookers, offering versatility for modern cooking methods.
Shredding the pork before adding it back into the soup allows for even distribution of meat in every spoonful.
While potatoes are a classic ingredient, some variations replace them with beans or other root vegetables, reflecting dietary preferences or seasonal availability.
Pork Chop Soup is often considered a leftover-friendly recipe, as it can be made from leftover cooked pork, reducing food waste while still providing a hearty meal.

FAQ about Pork Chop Soup Recipe

Leftover Pork Chop Soup can be stored in an airtight container in the refrigerator for up to 3-4 days. If you wish to store it for a longer period, you can freeze it for up to 3 months. To reheat, simply warm it on the stove or in the microwave, adding extra broth or water if necessary.

Yes, you can substitute pork chops with other cuts of pork, such as pork shoulder or tenderloin. If you prefer a different type of meat, beef or chicken can also work, though the flavor of the soup will vary slightly depending on the meat used.

Yes, you can adapt the recipe for a slow cooker or Instant Pot. In a slow cooker, cook on low for 6-8 hours or high for 3-4 hours. In an Instant Pot, set it to high pressure for 30 minutes and perform a quick release. Be sure to adjust the cooking time for your preferred method to ensure the vegetables are tender.

If you prefer to avoid using flour to thicken the soup, you can substitute it with cornstarch or arrowroot powder. Alternatively, you can mash some of the potatoes directly in the soup to naturally thicken the broth. If you prefer a gluten-free option, consider using a gluten-free flour blend.

Yes, this soup can be frozen. However, avoid freezing the broccoli, as it may become mushy after reheating. To freeze, allow the soup to cool completely before transferring it to an airtight container or freezer-safe bag. Reheat thoroughly when you're ready to enjoy it again.

For a gluten-free version, you can use tamari or coconut aminos as a substitute for soy sauce. Both options will give you a similar umami flavor without the gluten content.

Yes, feel free to add other vegetables such as zucchini, bell peppers, or green beans. You can also experiment with leafy greens like spinach or kale. Just be sure to adjust the cooking time to ensure the vegetables are tender.

While it's not required, browning the pork chops before adding them to the soup enhances the flavor of the broth. It creates a nice caramelized layer on the meat, which can add richness to the final dish.

Yes, you can omit the potatoes if you prefer a lighter soup or are following a low-carb diet. You can replace them with other vegetables like cauliflower, turnips, or even white beans for added texture.

To add more spice to the soup, you can increase the amount of chili powder or add some cayenne pepper. If you like a more complex heat, consider adding diced jalapeños or hot sauce to taste.

Comments

Linda Thomas

08/02/2024 10:38:39 PM

This dish was absolutely fantastic! I made a few minor adjustments while staying true to the original recipe. I decided to turn it into a hearty stew instead of a soup by reducing the chicken broth to 1 - 1/2 cups instead of 3 cups. Additionally, I swapped out the broccoli for bok choy. While I adore broccoli, its bold flavor can sometimes overpower a dish, and I felt that a more delicate touch was needed for this particular recipe.

Jacob Jones

10/08/2023 07:36:34 AM

Rewritten review: Browning the pork chops before adding them to the soup enhanced the flavor. The fond left in the pan added depth to the dish. I made a slurry with chicken broth and flour in the same pan, but didn't heat it before adding it to the pot an hour before serving time. After half an hour, I added the pork chops and broccoli and simmered for another half hour. I removed the bay leaf and chops, diced the meat, and returned it to the pot. I found that it's important not to overcook the meat and broccoli. I also opted for two potatoes instead of three, which worked well.

Jerry Nguyen

09/14/2022 07:40:38 PM

Here is the rewritten review: I found that I needed to add more liquid as it reduced quite a bit during simmering. Following a review's advice, I omitted the soy sauce. I seasoned the pork chops with salt and pepper, then browned them before cooking. Instead of mashing the potatoes, I kept them whole. The end result was delicious, and both my husband and I thoroughly enjoyed it. I will definitely be making this dish again!

Heather Turner

02/19/2024 03:55:05 PM

The dish turned out to be absolutely delicious after making a few modifications. Instead of using potatoes, which don't freeze well, I opted for white beans. I increased the amount of meat threefold and doubled all other ingredients. I cut the pork chops into bite-sized pieces and browned them in olive oil before setting them aside. In the same pan, I sautéed mushrooms followed by the remaining vegetables (excluding the broccoli). After briefly cooking the veggies, I removed most of them to deglaze the pan with low-sodium chicken broth. I replaced water with low-sodium chicken broth and used low-sodium soy sauce. Once everything was back in the pot, I let it simmer for an hour. Omitting the flour, the stew reached a satisfying thickness on its own. To prevent mushy broccoli, I added it towards the end and let it simmer for an additional 10 minutes. The final result was a hit with everyone!

Sharon Diaz

08/20/2024 04:01:50 AM

Review Rewritten: My husband smoked/grilled a large pork butt, leaving us with leftovers that needed to be used up. Instead of making pork chops, I decided to repurpose the cooked pork. I mixed together the leftover pork, along with all the other ingredients (except for celery, so I substituted chopped small red and white potatoes), and added a can of chopped green chilies in my Instant Pot. I cooked it on high pressure for 10 minutes, followed by a 10-minute slow release. To enhance the dish's nutritional value, I stirred in 2-3 handfuls of mixed greens once I opened the lid. In under 30 minutes, dinner was served! Note to self: Next time, I'll skip adding extra salt since I used Better Than Bouillon instead of homemade chicken stock, and the pork was already seasoned, making the dish slightly too salty.

Stephanie Turner

04/17/2023 05:24:16 PM

Great! The ingredients are simple and the flavor is delicious.

Cynthia King

02/27/2023 06:49:36 PM

I was a bit disappointed that my soup turned out darker than the one in the picture due to the soy sauce, but I decided to enhance it with freshly grated ginger and garlic. Despite this, the soup turned out to be very delicious.

Deborah Young

01/08/2023 10:37:05 PM

This was my first time cooking with pork, and I will definitely be making it again!

Brenda Lopez

07/06/2023 10:51:21 PM

The meal was decent, but not remarkable. I substituted chicken broth with my homemade pork bone broth and skipped mashing the potatoes, sticking with the rest of the recipe. It's an inventive way to make the most of a few pork chops, but it's not something I see myself making again.

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