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Grandma Neely's Fried Pork Chop Vegetable Soup Recipe

Grandma Neely's Fried Pork Chop Vegetable Soup

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (132)

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Average Rating:

Total Reviews: 132

Showing 41-50 of 132

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  • on October 26, 2009

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    G-R-E-A-T; I made this meal on Saturday and it was so good; it reminds me of my grandmother's beef stew; something about that pork that makes it tastes even better; I did let it cook a litte longer because I like my green beans tender; different climates and stove tops (gas/electric can cause shorter or longer cooking times; this is not a meal to eat around company because it tastes so good you will suck your fingers and the bone of the pork chop.

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  • on August 26, 2009

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    I made this the other night at my husband's request. I did alter the recipe and used grilled pork chops that were left over. This soup was one of the best dishes I have made, it was delicious! Thank you Grandma Neely!

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  • on August 23, 2009

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    I have been eying this recipe since they premiered it on the show and was delicious! I had to change it around to what I had on hand. I added bell peppers and zucchini, used chicken stock instead of vegetable and added fresh thyme and a bay leaf. The taste was unique and comforting and the fried pork chop was delicious. This is definitely going into my rotation. Thanks Grandma Neely!

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  • on August 04, 2009

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    I saw this easy recipe on the show and i cant wit to try it. It sounds good, Thats real food for the soul a nice hearthly meal for a long winter day! I will let you know what the family think of it.

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  • on July 28, 2009

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    This is recipe is good - - so is Gina on this show. She takes it away from Pat! Where do I get some of these ceramic pig canisters? I

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  • on July 28, 2009

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    Love this recipe! Very easy and quick to make, especially if you come home from a long day at work and just want to make something fast! But, at the same time delicious. I do agree with a lot of people though in saying that this recipe is a foundation and you can pretty much add a few extra seasoning to it. The next time, along with the flour, salt and pepper when dredging the pork, I will also add in garlic powder, onion powder, and paprika or cayenne. That would definitely add lots of flavor to the dish! But other than that, it is such comfort food! And btw, I love this couple! They are so cute together!

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  • on May 23, 2009

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    I have made this soup several times, and it has always been tasty--but I have done so with the knowledge that the recipe is the "foundation" and I would have to add my own twist on it. That being said, I usually don't cook many things without some spice--most often cajun spice like Tony Chachere's Cajun seasoning---I use that like I would salt...and also I throw in pepper, and sometimes some extra minced garlic or garlic powder (for more even distribution. Remembering that this is a foundation dish---you must know that I generally throw extras in--these soups are often made so that whatever leftovers that would be thrown away can be used... This week, I included some Bothouse Carrot Juice that no one seemed to be drinking, some amazing collard greens that had been part of a meal earlier in the week (seasoned with bacon and chicken broth...mmm and an extra bag of Publix Soup mix (frozen--diced veggies that included limas and okra... I even slipped in the last of a bottle of low sodium V8 that was all ice cubed in the back of the fridge. Well--this time, the soup came out BEST. My husband usually doesn't eat soup for meals (usually soup AND something else but he had it for lunch today and was raving about it all afternoon.

    To me--this recipe is part of the tradition of family recipes...make it like you want to...and enjoy. It just gets better and better here in my kitchen.

    Best to you all..

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  • on May 12, 2009

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    I made this and the chedar-brocolli corn bread on the same episode.Both are tremendous and compliment each other well. We will use this recipe a bunch.I do not understand the NEGATIVE comments about Gina. She + Pat are GREAT and interact very well on the show. Maybe its a southern thing? Anyway that has nothing to do with the recipe. Gina + Pat keep up the great job. We hope to visit your restaurant in Memphis this summer. THANKS FOR A WINNER RECIPE We have tried several of yours and they are always SPOT ON

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  • on May 04, 2009

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    This is an excellent recipe! I seasoned my pork chops before I dredged them in the flour as I like to season all layers of a dish. I also added a touch of cayenne pepper to the flour as I thought that Gina had done so on the show. I used fire-roasted tomatoes as that was all I had when preparing this dish. I really like the idea of deep frying the pork chops - excellent! I really look forward to watching your show and definitely have enjoyed the new recipes I am adding to my collection. I have now tried three of your recipes and all three have been winners!

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  • on March 15, 2009

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    The recipe is easy, and you can play with it any way you want to. Its good on a cold day and good on a hot day. Our family really enjoyed this recipe and it is one that I will repeat again and again.

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