Stewed Pork Chop with Chicken Soup 5


UPC’s Stewed Pork Chop with Chicken Soup

I’ve been eating and loving my chicken soups lately! I’ve been using every different vegetable and spice combination I can come up with, some have been great; others not so much… It’s been an awesome time of chicken soup exploration. By far the most outstanding of my recent chicken soup trials was this one, where I stewed the chicken broth for a few hours with some vegetables and pork chops, then served them separately. It came out amazing!

I revealed yesterday that I’d fallen off the wagon mostly with my workouts. Regrettable as that is, I’ve had some strong workout urges recently, and it’s not just the psychological “I really wish I had worked out today” urges – we’re talking about the internal leg itch; where your muscles start to give you funny feelings because you’ve been lazy. I think occasional laziness is probably pretty healthy. And I think that your body will tell you when it’s time to stop being lazy! Well, my body has. It’s time to stop being lazy and get back to my regular workouts. And so I shall!

UPC’s Stewed Pork Chop and Chicken Soup; What you’ll need:

  • 1 quart Chicken Soup Stock (home-made is always best!)
  • 2 half-pound Pork Chops (either boneless or bone in)
  • 2 medium Carrots, chopped
  • 1 Parsnip, chopped
  • 2 cups Celery, chopped
  • 2 small Zucchini, chopped
  • 1 inch Ginger, diced
  • Spices: Sea Salt, Turmeric, Safron
  • Favorite Green Salad Mix
  • 2 tablespoons Olive Oil

Serves: 2 (with plenty of leftover stock for next time!)
Prep time: 5 minutes
Cook time: 1-2 hours (longer is better!)

1. Put the chicken soup stock in a soup pot and turn on high.

2. Chop all the vegetables and combine with the soup stock in a soup pot.

3. Add the Pork chops to the soup pot.

4. As soon as the water starts to boil, turn down to “Simmer” or about 2.5 out of 10, and cook, covered, for 1-2 hours.

Optional Gravy: 30 minutes before meal time, ladle out 2 cups of the chicken broth into a smaller pot. Add a tablespoon of coconut butter (or coconut flour, if you don’t have the butter) and about 1 cup of diced mushrooms, and cook on high until meal time; make sure not to cover this.

5. About 5 minutes before meal time, pull the pork chops out of the soup to cool.

6. Mix the green salad with olive oil, and put on the plate.

7. At meal time, transfer the pork chops onto the top of the green salad, ladle a cup of chicken soup, and Serve and enjoy!

Thoughts and notes:

This was a surprisingly excellent meal! I don’t really know what prompted me to pull the pork chop out of the soup, rather than shredding it and serving it in the soup as I would normally do. Thankfully the thought occurred to me, and it turned out excellently! The stewed pork was moist, tender, and the flavor of the chicken broth was just perfect for the pork. Similarly, the pork was an excellent companion dish for the chicken soup, and changed up the meal just enough that it will feel like a totally different meal when you’re growing tired of the soups. This is an excellent way to change up your winter soup addiction just enough to keep it fresh!

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