I believe that pork chop noodle soup cures colds better than any other. Once you try using bone-in pork chops in your soup, you will become a convert. For this recipe, I would recommend making homemade pork stock for an even richer soup. I often serve this soup with grilled Swiss cheese sandwiches. 

Recipe from Pork Chop

Ingredients


  • 3 bone-in pork chops, about 3/4 in/2 cm thick
  • Salt
  • Black pepper
  • 2 tbsp vegetable oil
  • 2 cups/480 ml chicken broth or Pork Stock (page xx)
  • 4 cups/960 ml unsalted vegetable broth
  • 1 red onion, chopped
  • 2 large celery stalks, chopped
  • 4 carrots, chopped
  • 2 garlic cloves, crushed
  • 1 tsp dried thyme
  • 1/2 tsp dried basil
  • 1 cup/65 g dried rotini pasta

Directions


Season the pork chops with salt and pepper. Heat the oil in a Dutch oven over medium-high heat. Add the chops and cook for about 4 minutes, until golden brown. Flip and cook for 4 minutes more, until golden brown. Remove the chops to a plate and set aside.

Pour half of the chicken broth into the pan, scraping all the browned bits from the bottom. Add the remaining chicken broth, vegetable broth, onion, celery, carrots, and garlic. Mix well and bring to a simmer. Add 1 qt/1 L water, the thyme, basil, 2 tsp salt, and 1 tsp pepper. Mix well and bring to a simmer. Add the chops back to the pan and return to a simmer. Reduce the heat and simmer for 90 minutes, stirring occasionally, being careful not to break up the chops.

Remove the chops to a plate, trying not to break them up. Set aside to cool. Raise the heat and bring the soup to a boil. Add the pasta and cook for about 12 minutes, until tender. When the chops are cool, pull them apart, discarding all the bones and fat. For a rustic look, break the meat up with your hands or, for a more refined look, use your knife to dice it. Add the meat back to the soup and stir well. Taste for salt and pepper and add if needed.

Makes 8 to 10 servings.