Ingredients:

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

 

Directions:

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) 

Yield: 8-10 servings  

 

(Family Features)

#11913

Source: National Pork Board