Method
Prepare the peas and vegetables
Sort through the split peas, discarding any debris, and rinse well. No soaking is necessary. Prepare the onion, carrots, celery, potato, and garlic. Wash the sliced leek thoroughly to remove grit.
Sauté the vegetables
Heat enough olive oil to lightly coat the bottom of a large Dutch oven or soup pot over medium heat. Add the onion, carrots, celery, and leek. Cook for about 8 minutes, stirring, until softened. Add the garlic and cook for 1 minute more.
Add peas, pork, and stock
Add the split peas, potato, smoked pork chops with their bones, 6 cups stock, bay leaves, thyme, marjoram, and black pepper. Stir well. Reserve the remaining ¼ cup stock and add as needed. Wait until the end to add salt, since the smoked pork and stock may already be salty.
Simmer gently
Bring to a boil, then reduce the heat to a gentle simmer. Cook partially covered for approximately 75–90 minutes, until the peas are very soft and naturally breaking down. Stir every 10–15 minutes, scraping the bottom gently to prevent sticking. Add stock or water if the soup becomes too thick before the peas are tender.
Remove the bones and return the pork
Lift out the pork chops. When cool enough to handle, remove and discard the bones and any unwanted fat or cartilage. Dice the meat and return it to the soup. Remove the bay leaves and check for any stray bone fragments.
Adjust and serve
Stir and heat through. Taste, then add salt and black pepper as needed. Leave the soup unblended so the vegetables and pork retain some texture. Thin with a little stock or water if needed; it should be thick enough to coat a spoon. Taste before adding any vinegar. If the soup needs a little brightness, add a small splash of apple cider vinegar. Serve hot.