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Prep Time: 3½ Hours
Yields: 4 Servings

Poppa Link was known for his butchering skills. Just as Momma Link had her favorite recipe for skin-on pork chops, so too did Poppa. He preferred a more soup-like consistency in this dish and enhanced it with red wine.

1 (4-bone) pork loin, skin-on
2 strips bacon
salt to taste
cracked black pepper to taste
granulated garlic to taste
½ cup bacon drippings or vegetable oil
2 cups diced onions
2 cups diced celery
1 cup diced bell peppers
¼ cup minced garlic
¼ cup tomato sauce
2 cups diced carrots
1 cup dry red wine
5 cups beef stock
1 sprig rosemary
4 onions, quartered
1 tbsp butter
8 (1-inch) carrots
8 new potatoes

Preheat oven to 400°F. Cut bacon into ¼-inch strips (about 1½ inches long). In a small bowl, combine salt, pepper and granulated garlic. Using a sharp paring knife, cut 6–8 (1-inch deep) slits into pork loin. Roll bacon strips and place 1 roll in each slit along with some salt, pepper and granulated garlic mixture. Continue until all slits have been stuffed. Season pork well on all sides using salt, pepper and granulated garlic. In a cast iron Dutch oven, heat bacon drippings or vegetable oil over medium-high heat. Brown pork well on all sides. When golden brown, add diced onions, celery, bell peppers and minced garlic. Sauté 3–5 minutes or until vegetables are wilted. Blend in tomato sauce, diced carrots and red wine. Pour in beef stock and add rosemary. Bring to a rolling boil then reduce heat to simmer. Cover Dutch oven and allow pork loin to simmer 3½ hours. Top onion quarters with butter, wrap in foil and bake 1 hour. When pork loin is tender, remove from stock, cover and set aside. Strain mixture, reserve stock and discard vegetables. Return stock to pot over medium-high heat. Add carrots and potatoes. Bring to a boil and cook until vegetables are tender. To serve, slice loin between bones into 4 chops. Place a portion of baked onions, potatoes and carrots with a chop in soup bowl. Top with stock and enjoy as a soup.


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