Prep Time::10 mins
Cook Time:: 2 hrs 10 mins
Additional Time::20 mins
Total Time:: 2 hrs 40 mins
Servings::8
Ingredients
Oops! Something went wrong. Our team is working on it.
3 cups chicken broth
2 cups water
2 (8 ounce) bone-in pork chops
2 tablespoons soy sauce
1 teaspoon paprika
1 teaspoon dried oregano
1 teaspoon garlic powder
½ teaspoon salt
½ teaspoon ground black pepper
½ teaspoon chili powder
1 large bay leaf
¼ cup flour
3 medium potatoes, peeled and cubed
1 cup chopped broccoli
1 medium carrot, diced
1 medium onion, diced
2 stalks celery, diced
Directions
Bring broth, water, pork chops, soy sauce, paprika, oregano, garlic powder, salt, pepper, chili powder, and bay leaf to a boil, uncovered, in a large stockpot over medium-high heat. Reduce the heat to medium-low and simmer for 1 hour, then remove from the heat. Transfer 3/4 cup cooking broth to a 2-cup liquid measure. Transfer pork chops to a cutting board to cool, about 20 minutes.
Whisk flour into reserved cooking liquid and set aside. Remove and discard bones from cooled pork chops. Shred meat or chop into bite-sized pieces.
Add potato, broccoli, carrot, onion, celery, and cooked pork to the stockpot and bring to a boil. Stir in flour mixture, reduce the heat, and simmer for 1 hour.
Remove and discard bay leaf, then gently mash potatoes. Serve immediately.