Chunky Pork Chop and Leafy Green Soup
Source: Chue's Farm.
3 pounds bone-in pork chops
2 cloves garlic
2 quarts water
1 stick lemongrass
4-5 slices of fresh ginger
1 bunch mustard greens
1 bunch bok choy or Shanghai bok choy (baby bok choy)
- Slice pork chop into chunks (½ inch) with the bone and throw them into a hot pot with olive oil and garlic. Sauté the pork until it starts to brown. Add 2 quarts water into pot.
- Pound the stick of lemongrass and make a small knot with it. Add the lemongrass to the pot. Add the ginger. Season to taste with salt. Let the meat cook for about 10-15 minutes.
- While the meat is cooking wash the greens thoroughly. Chop off the ends, then chop mustard greens and bok choy in 2-inch wide chunks. Add greens to the pot with meat. Soup is ready when greens are slightly tender.