Garlic Parmesan Chops Soup
As promised from yesterdays post, this is the Garlic Parmesan Chops Soup that is so good! Bart was so impressed and the pot was instantly all gone! So excited to add a new soup.
Pork Chops (I used boneless)
Bacon grease (or oil)
2 c. heavy cream
2 c. parmesan
Fresh mushrooms (chopped)
1/2 tsp. red pepper flakes
Potatoes, washed and cubed (with or without skin)
2 c. cheddar
2 cartons chicken broth (you can make your own or use water and chicken bouillon cubes)
Cream of Mushroom Soup
How to Make
In electric skillet, pour in some bacon grease (or oil) and some butter. I pounded my chops and then I seasoned them well with my seasoning mix. Fry them up. Once done, remove them from the pan. Again, these were leftovers from last night, so all I did was chop them up into bite size pieces.
In the same skillet the chops were in, place all of the parmesan sauce ingredients in. Stir until thickened. This was again, leftovers from the night before.
Get your chicken broth boiling, add some seasoning. Put in your washed, cubed potatoes and let them boil. Once they are done, I scooped them out into a bowl, leaving the chicken broth water in the pot.
To that pot, I added the cream of mushroom soup, the parmesan sauce, and cheddar. I whisked that all into the water to get all the lumps out. Then, I placed the cubed leftover pork chops and let them simmer in there to warm them up and soften them up. Once that was done, I added my potatoes back in.
So. Freaking. Good.