Leftover pork chops are usually a guarantee that we’re going to have fried rice for dinner. It’s a quick fix and we usually have everything on hand when the leftover pork appears in the fridge. This time I had 6 leftover chops which was a lot for a simple batch of fried rice, and I hadn’t made and chilled rice ahead of time. Drat.
My recipe search for “leftover pork chops recipe” turned up a southwestern soup that sounded delicious. I’m a huge fan of any southwestern/tortilla type soup and I had everything on the ingredients list except fresh Serrano or jalapeno peppers. I did have frozen diced jalapenos, so that would work.
I started with my smaller soup pot and heated it with a little olive oil before throwing in the diced onions and jalapenos. I sautéed them until the onions were translucent, then added the seasonings. I added 14.5 ounces of whole tomatoes that I’d used my hand to squish (does any recipe call for whole tomatoes, and why are they sold that way in a can?).
I added 2 cups of chicken broth and stirred it all together. I thought the soup looked like it needed more liquid so I added another can of whole tomatoes, along with the obligatory squishing of tomatoes with my hand that always squirts it on me.
The recipe notes said the blogger would have added corn next time. I had 2 ears worth of grilled corn that I’d cut from the cobs and saved a few days earlier. I added that to the pot and decided I needed more. I drained a can of whole kernel corn and added that to the pot as well. I let the pot simmer for 30 minutes and the fragrance was making me hungry!
The recipe said to use my choice of beans, and for this soup I decided to use black beans. Mostly because they were in the front of the high shelf and I’d need a stool to dig out any other kinds. But I love black beans so I let my height dictate the ingredient this time. I drained and rinsed two cans and added them to the soup. One didn’t seem like enough. Two was a good ration of beans to liquid.
I heated the beans through, about 5 minutes, then sliced 3 of the the pork chops thinly and added them to the soup. Because I’d pretty much doubled everything on the ingredient list, I shrugged and sliced up the two remaining pork chops and threw them in as well. Now I wouldn’t have to find another recipe for leftover grilled pork chops!
The soup simmered for 5 minutes, until the pork was hot, and it was ready to serve. I taste tested it and it was perfect. I should note I didn’t add any salt to this soup at all, but the combination of canned tomatoes and chicken broth probably provided enough salt.
The recipe called for BBQ sauce. The blogger had thought it needed something else, something sweet, and I disagreed. I’d already amped up her seasonings as I knew the spare teaspoons of chili powder and cumin weren’t nearly enough. So my soup came out very flavorful and not in need of anything sweet or smoky. It was southwestern in a natural kind of way.
The soup was amazing. We loved the heat and the flavors. My P.S. thought the pork chops should have been in smaller chunks, but I said I’d followed her picture and hers had been fairly large as well. He shrugged but I agree they were hard to eat with a soup spoon full of liquid. I’d cut them into 1” long pieces next time instead of 2”.
We had plenty of soup left over and I was eager to see how it held over. Three days later it was a little spicier, and a dollop of sour cream was a good addition to mellow it slightly. I added crushed tortilla chips and shredded cheddar cheese to my serving. My P.S. made some rice and put that into his bowl. It’s a very versatile soup!
Pork Chop Soup
3 leftover grilled pork chops; sliced thinly
1 large onion, diced
1 jalapeno, minced
1 cup grilled corn
1 can whole kernel corn
2 can diced tomatoes
2 cups chicken broth
1 teaspoon garlic powder
1 tbs chili powder
1 tbs cumin
1 tsp oregano
2 cans black beans
salt and pepper to taste
Heat olive oil in a large pot and saute the onion for a couple minutes, then add the jalapeno for a couple minutes, then add the garlic for a minute or so. Stirring occasionally.
Add broth, tomatoes, corn, spices, and bouillon, bring to boil then reduce to simmer for about 30 minutes.
Stir in beans and pork, heat through.