This delicious spring soup is made with pork cooked two different ways and is full of flavor! It's light and hearty and perfect for warmer weather!

Yield 4 to 6 servings

Gluten Free Creamy Pork Chop Skillet Soup

I'm not 100% sure skillet soup is even a thing, but I couldn't think of any other way to describe this. Well, other than creamy, delicious and light. I used boneless pork chops to make this soup and cooked them two different ways for added texture. And because I might be slightly obsessed with pork, I sprinkled over some super crunchy bacon, too. There's not loads of herbs and spices in this dish, but it's far from bland. Cooking the pork two ways surprisingly packs a punch of flavor.

It might seem a bit obsessive cooking the pork two different ways, but trust me, it makes a big difference. You've got the lovely and tender pork that cooks with the sauce and then you add in the crispier pork and it's shut the door good. The first time I made this, I didn't get gluten free cream of mushroom soup and spent the rest of the night feeling unwell. Coeliac friends, don't be like me. Be sure to get the gluten free cream of mushroom soup! (In the UK, you could use Amy's Organic Cream of Mushroom Soup and if you're in the US, Progresso Vegetable Classics Creamy Mushroom is what I'd use.)

Ingredients:

For the skillet soup
1/4 cup spring onions/scallions, sliced
1/2 cup sour cream
1 tsp garlic salt
2 cans gluten free cream of mushroom soup
4 slices bacon
6 pork chops, 3 sliced and 3 left whole
black pepper, to taste
olive oil

**Notes**

• In the UK, sour cream is generally gluten free; in the US, you'll need to double check.
• This recipe was inspired by Progresso's Creamy Mushroom Pork Chops

Instructions:

Gluten Free Creamy Pork Chop Skillet Soup

1.  Preheat the oven to 200c/400f.
2. Add a tablespoon or so of olive oil to a frying pan and fry the bacon until crispy, about three to four minutes. Remove the bacon and let drain on kitchen towels and set aside.
3. Season the pork chops with garlic salt and pepper. Fry the sliced pork in the remaining bacon grease for about 2 minutes until just starting to color.
4. Pour in the cans of soup and reduce the heat and let the pork simmer. Meanwhile, bake the remaining pork chops until crispy, turning halfway through. Depending on how thin your pork chops are, this could take anywhere from 6 to 10 minutes. Remove the pork chops once cooked and allow to rest a few minutes before slicing into strips.
5. Turn off the heat from the skillet and stir in the sour cream. Taste and add further garlic salt and pepper, if necessary. Gently stir in the remaining pork, trying not to coat it too much in the soup or it will go soft and you'll lose the texture.
6. Crumble over the bacon and scatter over the spring onions and serve with a nice chunk of gluten free bread. 

Gotta have pork? Try these recipes:

Honeyed Thyme Pork Chops

Pork Loin Steaks with Fast Gravy

Oven-Roasted Pork with Warmed Mixed Grapes