Pork Chop Noodle Soup

Pork Chop Noodle Soup

Ingredients:

• 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

Directions:

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.

1. Season pork chops with salt and pepper.
2. 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.
3. Pour half of chicken broth into pot, scraping all browned bits from bottom.
4. Add remaining chicken broth, vegetable broth, onion, carrots, celery and garlic. Mix well and bring to a simmer.
5. Add 1 quart water, thyme, basil, 2 teaspoons salt and 1 teaspoon pepper. Mix well and bring to a simmer.
6. Add chops back to pot and return to a simmer.
7. Reduce heat and simmer for 90 minutes, stirring occasionally, being careful not to break up chops.
8. Transfer chops to plate, trying not to break them up. Set aside to cool.
9. Raise heat and bring soup to a boil. Add pasta and cook for about 12 minutes, until tender.
10. When chops are cool, pull them apart, discarding all bones and fat. Add meat back to soup and stir well.
11. Add salt and pepper to taste before serving.

Courtesy of Chef Ray Lampe, Dr. BBQ, from his cookbook Pork Chop (2013, Chronicle Books)