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Pork Chop and Cabbage Soup

A hearty comfort dish made with tender pork chops and crisp cabbage in a savory broth, perfect for chilly days.
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Prep Time 20 minutes
Cook Time 2 hours
Total Time 2 hours 20 minutes
Servings: 7 servings
Course: Main Course, Soup
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Base Ingredients
  • 1.5 tbsp olive oil High-quality extra virgin recommended.
  • 4 pieces bone-in pork chops Bone-in for richer flavor.
  • 1 large onion (diced) Sweet onions preferred.
  • 3 cloves garlic (minced) Freshly minced enhances the flavor.
  • 1 whole cabbage (cored and sliced) Look for fresh, vibrant green cabbage.
  • 8 cups chicken stock Homemade preferred, low-sodium works too.
  • 1 can tomato soup Choose a brand without added sugars.
  • 1 14.5 oz can diced tomatoes No salt added is preferable.
  • 2.5 cups potatoes (cut into chunks) Yukon gold or red potatoes recommended.
  • 1 piece bay leaf Adds depth to the broth.
  • Salt & Black pepper To taste, freshly ground black pepper enhances flavor.

Method
 

Preparation
  1. Dice the onion, mince the garlic, core and slice the cabbage, and cut the potatoes into 1-inch chunks. Season the pork chops generously with salt and pepper.
Cooking
  1. Heat olive oil in a large pot over medium-high heat. Sear the pork chops on both sides until golden brown, about 4-5 minutes each. Set aside.
  2. In the same pot, add the diced onion and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute.
  3. Pour in the chicken stock, then stir in the tomato soup and diced tomatoes. Bring to a gentle simmer and return the pork chops to the pot with the bay leaf. Let simmer for 1 hour.
  4. Add the sliced cabbage and continue simmering for another 30 minutes.
  5. Introduce the potatoes to the pot and simmer for an additional 20 minutes, or until fork-tender.
  6. Remove the pork from the broth, shred the meat, and return it to the pot. Discard the bay leaf and adjust salt and pepper to taste.
  7. Ladle hot soup into bowls and enjoy.

Notes

Avoid overcooking the potatoes. Letting the soup stand for a while before serving enhances the flavors.