The days are getting ever more frantic as we tumble closer and closer to Christmas. Not only do I feel like my list of things to do is growing every single day, but we’ve taken to scrounging through the fridge during the week to grab something, anything for dinner. When things get crazy, I like my food to be homey and easy. This fab soup takes a little time to cook, but is just the thing to keep you cozy and warm. It makes a ton and is really, really good for lunch the next day too. Add a big green salad and some crescent rolls to complete your meal. And don’t be scared by the longish list of ingredients! They’re all pretty basic and I’ll bet you have most of them in your pantry now. Enjoy, and try to stay cozy and calm this week!
Pork Chop Noodle Soup
Yield: 8-10 servings
- 3 ribeye pork chops, bone-in, about 3/4-inch thick
- Salt and pepper
- 2 tablespoons vegetable oil
- 2 cups chicken broth or pork stock
- 4 cups unsalted vegetable broth
- 1 red onion, chopped
- 4 carrots, chopped
- 2 large celery sticks, chopped
- 2 garlic cloves, crushed
- 1 teaspoon dried thyme
- 1/2 teaspoon dried basil
- 1 cup dried rotini pasta
Season pork chops with salt and pepper. Heat oil in Dutch oven over medium-high heat. Add chops and cook for about 4 minutes, until golden brown. Flip and cook for 4 minutes more, until golden brown. Transfer chops to plate and set aside.
Pour half of chicken broth into pot, scraping all browned bits from bottom. Add remaining chicken broth, vegetable broth, onion, carrots, celery and garlic. Mix well and bring to a simmer. Add 1 quart water, thyme, basil, 2 teaspoons salt and 1 teaspoon pepper. Mix well and bring to a simmer. Add chops back to pot and return to a simmer. Reduce heat and simmer for 90 minutes, stirring occasionally, being careful not to break up chops.
Transfer chops to plate, trying not to break them up. Set aside to cool. Raise heat and bring soup to a boil. Add pasta and cook for about 12 minutes, until tender. When chops are cool, pull them apart, discarding all bones and fat. Add meat back to soup and stir well. Taste for salt and pepper, and add if needed, before serving.
Courtesy of Chef Ray Lampe, Dr. BBQ, from his cookbook “Pork Chop” (2013, Chronicle Books)