Recipe Details
Ingredients
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3cupschicken broth
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2cupswater
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2(8 ounce)bone-in pork chops
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2tablespoonssoy sauce
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1teaspoonpaprika
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1teaspoondried oregano
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1teaspoongarlic powder
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½teaspoonsalt
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½teaspoonground black pepper
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½teaspoonchili powder
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1largebay leaf
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¼cupflour
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3mediumpotatoes, peeled and cubed
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1cupchopped broccoli
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1mediumcarrot, diced
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1mediumonion, diced
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2stalkscelery, diced
Cooking Directions
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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.
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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.
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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.
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Remove and discard bay leaf, then gently mash potatoes. Serve immediately.
Nutrition Facts
Full Nutrition Label | |
---|---|
Servings Per Recipe8 | |
Calories157 | |
% Daily Value * | |
Total Fat 4g |
5% |
Saturated Fat 2g |
8% |
Cholesterol 18mg |
6% |
Sodium 407mg |
18% |
Total Carbohydrate 21g |
8% |
Dietary Fiber 3g |
11% |
Total Sugars 2g |
|
Protein 10g |
|
Vitamin C 28mg |
140% |
Calcium 39mg |
3% |
Iron 2mg |
8% |
Potassium 569mg |
12% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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