Grandma Neely's Fried Pork Chop Vegetable Soup

Name: Grandma Neely's Fried Pork Chop Vegetable Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons butter; 2 carrots, chopped; 2 celery stalks, chopped; 1 onion, chopped; 3 tablespoons all-purpose flour; 1 tablespoon tomato paste; 32 ounces vegetable broth; 1 (14.5-ounce) can diced tomatoes; 1 large white potato, cubed; 1/2 (10-ounce) box frozen corn; 1/2 (10-ounce) box frozen peas; 5 ounces fresh green beans, cut into bite size pieces; 2 tablespoons freshly chopped parsley leaves; Peanut oil, to fry; 1 1/2 cups all-purpose flour; 1 tablespoon seasoning salt; 1 teaspoon ground black pepper; 4 (1-inch thick) bone-in center cut pork chops

Servings: persons

3 tablespoons butter
2 carrots, chopped
2 celery stalks, chopped
1 onion, chopped
3 tablespoons all-purpose flour
1 tablespoon tomato paste
32 ounces vegetable broth
1 (14.5-ounce) can diced tomatoes
1 large white potato, cubed
1/2 (10-ounce) box frozen corn
1/2 (10-ounce) box frozen peas
5 ounces fresh green beans, cut into bite size pieces
2 tablespoons freshly chopped parsley leaves
Peanut oil, to fry
1 1/2 cups all-purpose flour
1 tablespoon seasoning salt
1 teaspoon ground black pepper
4 (1-inch thick) bone-in center cut pork chops

1
In a large pot over medium heat, melt butter and saute carrots, celery and onion until softened, about 6 minutes.
2
Add the flour to the vegetables and blend well.
3
Cook the flour until it achieves a slight blonde color.
4
Next, stir in the tomato paste and allow to slightly cook, about 1 to 2 minutes.
5
Pour in vegetable broth while stirring and bring soup to a boil.
6
Reduce heat and add the can of diced tomatoes and the potatoes.
7
Simmer until potatoes are cooked through, about 20 minutes.
8
Meanwhile, preheat the peanut oil in an electric fryer or large pan fitted with deep-fry thermometer to 325 degrees F. In a large casserole dish, mix together flour, and season with salt and pepper.
9
Dredge chops in flour mixture, patting excess off.
10
Place chops, 2 at time, in fryer and cook until cooked through, about 6 minutes.
11
Cool slightly and remove to a paper towel lined sheet tray.
12
Add the cooked chops to soup and simmer another 30 minutes, or until the meat falls off the bone.
13
During the last 10 minutes of cooking, add the corn, peas, and green beans.
14
Ladle soup into individual bowls, top with a pork chop and sprinkle with parsley.

634

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 3 tablespoons butter, 2 carrots, chopped, 2 celery stalks, chopped, 1 onion, chopped, and more.

Yes, Grandma Neely's Fried Pork Chop Vegetable Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!