Pork Chop Noodle Soup
- 3 Ribeye pork chops, bone-in, about 3/4-inch thick
- 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
- Salt and pepper to taste
Yield: 8-10 servings
Remember, for juicy and tender chops as an ingredient or center-of-the-plate star, cook to an internal temperature between 145 degrees F (medium rare), followed by a three-minute rest and 160 degrees F (medium), using a digital thermometer to ensure accuracy.
- 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.
- Add salt and pepper to taste before serving.
Courtesy of Chef Ray Lampe, Dr. BBQ, from his cookbook Pork Chop (2013, Chronicle Books)