Courtesy of Chef Ray Lampe, Dr. BBQ, from his cookbook "Pork Chop" (2013, Chronicle Books)
3 ribeye pork chops, bone-in, about 3/4-inch thick
Salt and pepper
2 tablespoons vegetable oil
2 cups chicken broth or pork stock
4 cups unsalted vegetable broth
1 red onion, chopped
4 carrots, chopped
2 large celery sticks, chopped
2 garlic cloves, crushed
1 teaspoon dried thyme
1/2 teaspoon dried basil
1 cup dried rotini pasta
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