Recipe by Oisin
"A cheap but tasty, hearty soup that you'll always have seconds of. Serve fresh, with bread if desired."
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2 (8 ounce)
bone-in pork chops
ground black pepper
potatoes, cut into small chunks
This was FABULOUS! I made some slight variations but didn't change too much: I thought it would make a better stew than a soup, so I only used 1 - 1/2 cups of chicken broth rather than 3 cups. Also, I used bok choy instead of broccoli. I love broccoli but it has such a strong flavor on its own and I thought this recipe could use something more subtle.
It was good but I would skip adding any additional salt and use low sodium broth.
Very good. I slow roasted the pork in the oven before adding to the soup to develop the flavor. I omitted the flour and used green beans instead of broccoli. Will make again on a cold winter day.
My husband, daughter and I absolutely loved this recipe! I was looking for something to use 2 extra pork chops we had (we are sort of dieting and trying to cut back on how much meat we eat) and this recipe was perfect exactly what I was looking for! Thanks so much for sharing it:)
Fantastic! I usually make "Ultimate Spicy Spud Soup" from this site when I'm feeling overwintered. but I was sick of it and I had broccoli and decided to try this. It is really great. The taste is soup (very celery tasting, which I like.) But the texture is stew so I added more water. Changes: More spices, cause I like that. Also threw in some green beans and pretty much any leftover veggie I had. Also, I used all chicken stock and only used water to bring it to a consistency I liked. Good as is though. It's going into rotation.
WOW this was fantastic! I followed the recipe and only made one change, I added garlic. We LOVED this!!
The whole family loved this. I saved a step by pan frying some thin chops and placing everything together to simmer for an hour. I also added some mushrooms for texture. Lovely!
So GOOD! I wish I had made a double batch. I did use 4 pork chops instead of 2 (they were kind of thin cut) I also doubled the broccoli and halved the potato.
EDIT: I have made this soup many times now so I wanted to add to my review. I now use the full amount of potato but have increased the chicken stock and water by 1 cup each. I start with the called-for amount of each spice then add according to taste after the first boil. Celery salt makes a good addition. I still double the broccoli but I hold half of it out and right before I serve the soup I flash-steam it for about 2-3 minutes in the microwave then add it to the soup. That bright green of the broccoli makes the soup look extra appetizing.
* Percent Daily Values are based on a 2,000 calorie diet.
Pork Chop Soup
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
** Calories: 157
** Calories from Fat: 36
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