In a large Dutch oven or stock pot, combine split peas, ham hock, pork chop, bacon, chicken stock, water, bay leaf and salt. Bring to a low boil. As foam forms, remove with a slotted spoon. Continue cooking at a low boil for 2 hours. Remove ham hock and pork chop. Shred meat. Set aside.
Add vegetables. Cook 2 hours more or until vegetables are very tender. Remove from heat. Blend with an immersion blender. Add nutmeg and salt, to taste. Add shredded pork chop.
Serve with sliced rookworst or kielbasa. Refrigerate or freeze any leftovers.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (465g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 210 (43%)|
|Amt Per Serving||% DV|
|Total Fat 23.3g||31 %|
|Saturated Fat 7.8g||39 %|
|Monounsaturated Fat 11.1g|
|Polyunsanturated Fat 2.9g|
|Cholesterol 163mg||50 %|
|Sodium 2561.1mg||88 %|
|Potassium 1131.9mg||30 %|
|Total Carbohydrate 3.4g||1 %|
|Dietary Fiber 0.6g||2 %|
|Sugars, other 2.8g|
|Protein 62g||89 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 490
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