Classic, Comforting Soup Gets a Pork-Inspired Twist
(Family Features) “If I wasn’t a BBQ expert, I’d be cooking soups like this one all day long,” said Chef Ray Lampe, BBQ expert and author of the just-released cookbook, “Pork Chop.” He’s referring to his modern interpretation of a classic comfort food dish, Pork Chop Noodle Soup – a dish he says is “a better cure for the common cold,” filled with chunks of juicy, perfectly seasoned pork as well as carrots, celery, a blend of savory herbs and tender rotini pasta.
Flavors that take you back
Like many feel-good foods have the tendency to do, Chef Lampe’s pork chop soup recipe takes him back to his youth, when “soup day” was an extra-special time for his family.
“Anytime my mom took the big pot out of the cabinet and got all the different ingredients ready, we knew it was going to be a good day,” he said. “Today, when I get a craving for my mom’s cooking, I often add something that makes it all-around heartier and tastier – like bone-in ribeye pork chops. The hardest part is not eating the chops before the soup is ready.”
Warm, comforting dishes
After simmering all day on the stove, a bowl of Chef Lampe’s soothing, heart-warming, pork-filled soup is the perfect complement to a grilled Swiss cheese sandwich or a fresh salad – whether you’re feeling under the weather or just craving a little pick-me-up.
Remember, for juicy and tender chops as an ingredient or center-of-the-plate star, cook to an internal temperature between 145°F (medium rare), followed by a three-minute rest and 160°F (medium), using a digital thermometer to ensure accuracy.
For more inspiration on giving comfort food favorites past and present a fresh twist with pork, download the National Pork Board’s free “Cooking For Comfort” eCookbook at www.PorkBeinspired.com/cookingforcomfort. Share your own comfort food recipes at www.PorkBeinspired.com/porksocial and look for Lampe’s “Pork Chop” cookbook wherever books are sold.
National Pork Board