"A soup that brings in a smile all the time. It’s healthy enough for the whole family to enjoy!"

INGREDIENTS

4 pork chops
1/2 cup all-purpose flour
2 teaspoons vegetable oil
1 onion, chopped
2 teaspoons chopped garlic
1 cup chopped red bell pepper
2 zucchinis, quartered and sliced
1/8 cup chopped sun-dried tomatoes
8 ounces fresh mushrooms, sliced
1 (14.5 ounce) can diced tomatoes
2 (14.5 ounce) cans chicken broth
2 tablespoons oyster sauce
2 teaspoons dried basil
1 teaspoon dried oregano
salt and pepper to taste
4 tablespoons grated Parmesan cheese

DIRECTIONS

• Contain flour in a resealable plastic bag and add the pork cubes. Seal the bag and coat meat well in flour.
• Meanwhile, heat a teaspoon of oil in a large skillet set at medium-high heat. Cook the coated pork for about 10 minutes and set aside.
• Heat the rest of the oil in a 5 to 8 quart soup pot over medium flame setting. Saute onion, garlic and bell pepper just until tender. Do not brown. Add pork, zucchini, sun-dried tomato bits, mushrooms, diced tomatoes, chicken broth, oyster sauce, basil, oregano, salt and pepper. Cook until boiling and adjust heat to low, simmering the dish for about 15 minutes.
• Serve with sprinkling of cheese on top.
• Makes 8 to 10 servings