Pork Chop and Potato Soup

by Steven Hicks

The secret to this easy recipe is Cavender's Greek Seasoning, made in Arkansas. Cavender's is a popular seasoning for chicken, fish, beef and pork. This is a thin and brothy soup made with diced, cooked pork chops, potatoes and vegetables.

• fresh pork chops or boneless pork loin chops
  (you will need 3 - 5 chops, depending on size)
• 1/3 - cup virgin or extra virgin olive oil
• 1 Tbsp - Cavender's Greek Seasoning
  (the secret ingredient, there are no substitutes)
• 6 - 8 cups red potatoes, cubed
• 3 - 4 stalks diced celery
• 1 - small or medium purple onion, diced
• 2 to 4, 15oz cans chicken broth
• water
• 1/2 tsp salt
• 1/2 tsp pepper
  

Pour about 1/3 cup of olive oil in a shallow plate or saucer.  Dredge pork chops in olive oil on both sides and pan fry, using medium heat;  do not use flour.  Sprinkle chops with a little Cavender's Greek Seasoning on both sides while they cook. Cook on both sides until done.  Cooking times will vary depending upon the thickness of your pork chops but you can figure about 8-10 minutes per side.  After the pork chops are done, drain on paper towels, cool, remove fat and bones, then cut into bite sized pieces.

Pour at least two cans of chicken broth into a large stockpot or Crockpot.  Use one or two additional cans of broth as necessary.  Next, add diced celery, onions and potatoes. Cover and bring to a rapid boil.  Add about one tablespoon of Cavender's, (depending on how many vegetables that you have added) or to suit your taste. Cavendar's Greek Seasoning has plenty of pepper in it, so it is not usually necessary to add additional pepper.

Add meat to soup.  When the potatoes are tender, you're done!  This soup can be prepared very quickly because the pork chops can cook at the same time as the potatoes and then added to the pot after they have browned. 

Serve with hot buttered cornbread.

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