Deep-Fried Pork Chops and Quick Vegetable Soup

Name: Deep-Fried Pork Chops and Quick Vegetable Soup
Yield: serves 4
Ingredients: 3 tablespoons butter; 2 leeks, white and light-green parts, thinly sliced; 2 celery stalks, chopped; 2 carrots, chopped; 3 tablespoons all-purpose flour; 1 tablespoon tomato paste; 4 cups Chicken Stock (page 28); One 14.5-ounce can diced tomatoes; 1 large white potato, cubed; 1 cup frozen lima beans; 1 cup frozen peas; 1 cup frozen corn; 5 ounces fresh green beans, cut into bite sized pieces; 2 tablespoons chopped fresh flat-leaf parsley, for garnish; Peanut oil, for deep-frying; 3/4 cup all-purpose flour; 1 tablespoon salt; 1 teaspoon black pepper; Four 1 inch thick bone in center cut pork chops

December 9, 2011

Pat: This is a third-generation Neely dish. Grandma Rena used to cook it for my dad. Then she taught my momma how to prepare it. Now, you know Grandma Rena was a smart woman, showing Momma how to cook for Dad. Gina: Ladies, this is a very old Southern tactic. My suggestion, if you want to keep your man happy, is to spend some time in the kitchen with his momma and have her teach you a few things. Pat: I always listen to Gina. You should, too. My momma cooked this dish for my dad and for the kids. Kept us all happy. Now I’m cooking it for my girls (it’s one of their favorites on cold-weather days). And I’m sure someday they will cook it for their children.

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