- 1 lbs of potatoes
- 2 cups of chicken/vegetable stock
- 1 tbsp of chopped oregano
- 1 tsp of smoked paprika
- 1 Pork Chop
- Thyme to taste
- 1 garlic clove
- Salt and pepper
- 1 tbsp of vegetable oil
- 1 tbsp of butter
Wash the potatoes and place them in a pot. Pour the stock in until the potatoes are covered. Place the pot on high heat until the water boils, then lower the heat to medium-low and let it simmer for 30 – 45 minutes until the potatoes break easily with a fork.
Blend the potatoes
Drain the stock into a separate bowl (do not throw away). Place the potatoes in a blender and add the oregano and paprika. Pour just enough stock to cover the potatoes and blend, adding more stock as needed to keep the consistency from becoming too thick.
Once all the crumbs in the potatoes have disappeared and the consistency is smooth all through, pour the soup back into the pot. Continue to reduce and add stock/water as needed to achieve desired consistency. You are aiming for a creamy soup consistency.
The Pork Chop
Pre-heat the oven to 400°F. Bring a large oven-safe skillet to medium-high heat. While the skillet pre-heats season the pork chop with salt and pepper.
When the skillet has heated up add a tbsp of vegetable oil and 1 tbsp of butter. Add the thyme and smashed garlic clove and let the oil and butter infuse for a few seconds while spreading it around the skillet. Place the pork chop in and cook for 2 to 3 minutes on each side until golden brown. Place the skillet in the oven for 10-12 minutes until pork chop reaches an internal temperature of 140-145°F.
Slice the pork chop and serve on top of the soup. Garnish with chopped scallions or other herbs.