Cooking Instructions:

In a Dutch oven, heat a drizzle of olive oil over medium heat. Add pork chops and brown them on both sides. Remove the pork from the pot and set aside.

In the same pot, add diced onions and minced garlic. Sauté until the onions become translucent and fragrant, about 3-5 minutes.

Stir in the tomato soup and chicken stock, mixing well to combine. Bring the mixture to a simmer.

Add the chopped cabbage and diced potatoes to the pot. Return the browned pork chops to the pot, nestling them among the vegetables.

Cover the pot and let the soup simmer for about 1 hour, or until the cabbage is soft and the pork is tender.

Taste and adjust the seasoning with salt and pepper as desired. Serve hot, garnished with a dollop of sour cream and a sprinkle of green onions, if using.

When preparing this pork and cabbage soup, consider using a large head of cabbage to guarantee a generous amount of vegetables in every bowl. This dish is not only delicious but also reflects the resourcefulness of using affordable ingredients in its preparation.

Layering salt as you add ingredients helps deepen the flavor profile, while generous amounts of pepper add a nice kick. For added richness, you can experiment with different types of pork cuts or include other vegetables like carrots or celery for extra nutrition.

Enjoy your warming and delicious soup!