Easy And Delicious Escarole Soup with Pork Chops Recipe
You get the best of both worlds, escarole soup, and pork chops. I can’t remember where I got this recipe from. I think I ended up reinventing it along the way. It’s truly unique and ever so tasty. There is something amazing about the taste of escarole and pork meat. I hope you enjoy this dish as much as we do!
1 lb of Escarole, washed and chopped into bite-size pieces ( I used 2 heads of escarole when I want a lot of leftovers)
2 Cloves of Garlic, minced or 2 tablespoons of minced garlic
6 Tbsp of Olive Oil
1 15oz can of cannelloni Beans drained and rinsed well – depending on our mood, sometimes I opt out of the beans.
6 cups of Beef or Chicken Stock or you can use a combination of both. I prefer using chicken stock.
2-3 cups of water – again depending on how much escarole you use.
Pork Chops – 2-3 center cut chops is usually enough but again, you can tweak it and add more.
Salt – to taste
Pepper – to taste
1-ounce Parmesan cheese – I use the pre-grated one
Heat 2 tablespoons of olive oil in a heavy large pot over medium heat. Add the garlic and sauté until fragrant or a bit brown. Add the escarole and sauté until wilted – usually about 8 minutes or so. Add a pinch of salt. Add the chicken broth, water, beans, and Parmesan cheese. Cover and simmer until the beans are heated through, about 7 minutes. Season with salt and pepper, to taste.
Now for the pork chops – you can choose to brown them first on your stove-top, or just add them uncooked. If you add them uncooked, let them simmer in the soup for at least an hour until completely cooked. If you brown them first, they need less time in the soup.
Be sure to cook with the lid on!
I promise you, you will love this dish. Please post your comments if you do decide to make it!
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