Vietnamese “kimchi” and Pork Chops Stew-soup???

May 23, 2023May 23, 20230 2

Vietnamese Kimchi and Pork Chops Stew-soup Recipe

by The Chefin Soup

Prep

10 min

Cook

70 min

Ready In

80 min

Level

Easy

Rating

Ingredients

Nutrision Information

Servings Per Recipe

Calories

300

Sugar

Fat

15g

This Vietnamese-inspired soup features tender pork chops simmered in a tangy and flavorful broth with tomatoes and pickled mustard greens, similar in taste to traditional Korean kimchi-style soup. The flavors of the pork and tomatoes complement each other perfectly, with the mustard greens adding a unique and slightly bitter taste to the soup. Served hot, this soup is perfect for cold days and can be paired with steamed rice or noodles to make a satisfying meal.

Instructions

1.	In a soup pot, heat the canola oil over medium-high heat.
2.	Add the pork chops to the pot and cook until browned on both sides.
3.	Add the tomatoes and chili sauce to the pot, stirring to combine.
4.	Add the pickled mustard greens and water to the pot, stir to combine.
5.	Bring the mixture to a boil, then lower the heat to medium-low and let the pot simmer for at least an hour.
6.	Season the soup with salt and pepper to taste, then serve hot.

PROS

This soup is packed with flavor and a good source of protein and vitamins thanks to the pork chops and tomatoes.

The pickled mustard greens add a tangy and unique flavor to the soup.

CONS

The pickled mustard greens may not be easy to find at your local grocery store, but you can try making them at home or finding them at an Asian market.

The long cooking time may not be suitable for those short on time.

HEALTH & BENEFITS

Tomatoes are a great source of vitamins and antioxidants.
Pork chops are a good source of protein and contain a variety of vitamins and minerals.
The pickled mustard greens are low in calories and fat, but high in fiber and vitamin C, which helps support the immune system.

	2 medium tomatoes , cut into wedges
	3 cups pickled mustard greens
	1/2 lb pork chop , cut into 2 inch lengths
	1 tablespoon canola oil
	1 tablespoon chili sauce
	6 cups water
	salt
	pepper