Nice! Any tricks on not having dried out pork chops?

Here's my tortilla soup recipe:

This one is totally easy, can take a lot of variations in toppings, and it freezes well.

- 2 (+) cloves of garlic unpeeled
- 1 medium yellow onion
- one box of chicken stock (32 oz.?), and an extra can just in case
- 1 tbsp vegetable oil
- 28 oz can of whole peeled tomatoes
- a couple sprigs of cilantro or epazote, fresh (I skip this)

Heat a dry pan on med-high heat. Cut the onion in half. Put the onion and garlic in the pan and roast for 5 to 10 or so minutes. Onion cut side down; turn the garlic periodically.

Peel and toss them into a blender with the tomatoes, including juice, and blend until smooth. Add some stock if you need to so it keeps moving. This can be done in batches, but you gotta blend it somehow.

Heat the oil in a non-reactive sauce pan, add the puree and cook 5-7 minutes until it thickens (2 minutes on high, lower and simmer). Add chicken stock and bring to a boil, cover and simmer for 15 minutes. I like my soup rather thick, but you can add more stock (recipe calls for 48 oz) to thin it.

Top with avocado, tortilla strips (fry them lightly in oil so they stand up, or use fritos instead), sour cream, white crumbly cheese (feta or queso blanco), sour cream, cooked chicken, etc...