Fried Pork Chop Vegetable Soup

By Queenbee_47

The Neely's really have a hit with this one!!! You have to try it.

Ingredients

• For Vegetable Soup:
• 3 Tblsp. Butter
• 2 Carrots, chopped
• 2 Celery stalks, chopped
• 1 Onion, chopped
• 3 Tblsp. all-purpose Flour
• 1 Tblsp. Tomato Paste
• 32 oz. Vegetable Broth
• 1 can diced Tomatoes
• 1 large White Potato, cubed
• 1/2 (10oz) box frozen Peas
• 1/2 (10oz) box frozen Corn
• 5 oz. Fresh Green Beans, in bite-size pieces
• 2 Tblsp. Freshly chopped Parsley
• For the Pork Chops:
• Peanut oil to fry
• 1 Tblsp. Seasoning Salt
• 1 tsp. Black Pepper
• 1 1/2 cups all-purpose Flour
• 4 (1 in. thick) bone-in Center cut Pork Chops

Preparation

Step 1

In a large pot, over medium heat, melt butter and saute carrots, celery and onion until softened, about 6 minutes. Add the flour to the vegetables and blend well. Cook the flour until it achieves a slight blond color. Next, stir in the tomato paste and allow to slightly cook, about 1 to 2 minutes. Pour in vegetable broth while stirring and bring soup to a boil. Reduce heat and add the diced tomatoes and the potatoes. Simmer until potatoes are cooked through, about 20 minutes.

Meanwhile, preheat the oil to 325 degrees. On a large casserole dish, mix together flour, seasoning salt and pepper. Dredge chops in flour mixture, patting excess off. Place chops in 2 at time and cook until cooked through, about 6 minutes. Cool slightly and remove to a paper towel lined sheet tray.

Add the cooked chops to soup and simmer another 30 minutes or until meat falls off the bone. During the last 10 minutes of cooking add corn, peas and green beans. Ladle soup into indiviual bowls and top with a pork chop and sprinkle with parsley.