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Ingredients5 h 15 m servings 120 cals
Original recipe yields 2 servings
- Cut bones and fat from pork chop and cut meat into small pieces. Place bone, fat, and meat in a saucepan; add water, onion, chicken base, and garlic. Bring liquid to a boil, reduce heat to medium-low, cover saucepan, and simmer, adding more water every hour, 5 to 6 hours.
- Strain broth into a bowl and separate bones from the meat. Put meat and 1/2 of the broth in a blender; blend. Return blended broth to broth in saucepan and mix well.
- Cook's Note:
- Place a towel on the lid to prevent steaming if lid isn't glass.
Per Serving: 120 calories; 5 g fat; 2.7 g carbohydrates; 15 g protein; 36 mg cholesterol; 815 mg sodium. Full nutrition