Garlic Parmesan Chops Soup

Garlic Parmesan Chops Soup

Garlic Parmesan Chops Soup

As promised from yesterday’s 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)



Parmesan Sauce

2 c. heavy cream

2 c. parmesan


Spinach (chopped)

Fresh mushrooms (chopped)

Onion (chopped)

1/2 tsp. red pepper flakes


Potatoes washed and cubed (with or without skin)

2 c. cheddar

2 cartons of chicken broth (you can make your own or use water and chicken bouillon cubes)

Cream of Mushroom Soup

How to Make

In an electric skillet, pour some bacon grease (or oil) and butter. I pounded my chops and 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.

Place all of the parmesan sauce ingredients in the same skillet the chops were in. Stir until thickened. This was, again, leftovers from the night before.

Soup Process

Get your chicken broth boiling, and add some seasoning. Put in your washed, cubed potatoes and let them boil. Once they were done, I scooped them into a bowl, leaving the chicken broth water in the pot.

I added the cream of mushroom soup, parmesan sauce, and cheddar to that pot. 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 to warm and soften them up. Once that was done, I added my potatoes back in.

So.  Freaking.  Good.



Seasoning Recipe Mix

Seasoning Recipe Mix

Seasoning Recipe Mix

This is the Seasoning Recipe Mix recipe I use to season absolutely everything! I tend to use more garlic than anything. Also, I am not a fan of pepper. So, I came up with an excellent mixture of flavors. Occasionally have to use minced onion instead of onion powder.

1 c. kosher salt

1/2 c. Garlic Powder

Onion Powder, 1/2 c.

1/8 c. Pepper

How I use this:

I use an old parmesan container. Therefore, I can double this recipe to make it last longer. I have also used a baggie, Tupperware, or a mason jar. So really, you can use anything. I keep it in my spice cabinet.

Once I get it all mixed up, I shake it up and use it daily. I tend to be an “over garlic” person, so this is a happy medium, and we don’t scare the vampires away.

The other day, I graduated from the parmesan jar to a mason jar. However, I do use the parmesan jar lid. It fits perfectly over my mason jar. This has helped with the mixture not clumping so much.