GARLICKY PORK CHOPS AND BROCCOLI
5 ingredients, less than 1/2 hour, and you've got a flavorful weeknight dinner.
Provided by Katie Workman
Categories Main Course
Time 25m
Number Of Ingredients 7
Steps:
- Heat 1 tablespoon of the olive oil in a large skillet with a lid over medium high heat. Cook the pork chops for about 5 minutes per side, until browned and cooked through. Transfer them to a plate.
- Return the skillet to medium heat and add the remaining 2 tablespoons of oil. Add the broccoli and sauté for 1 minute. Add the garlic and sauté for 1 more minute, until you can smell the garlic. Add the Worcestershire Sauce and 1/4 cup water, cover the pan and cook for 2 to 3 more minutes until the broccoli is just tender. Uncover the pan and sauté for another minute until any liquid has evaporated. Taste and adjust seasonings, then serve the pork and broccoli on plates with hot rice or mashed potatoes.
Nutrition Facts : Calories 589 kcal, Carbohydrate 11 g, Protein 65 g, Fat 31 g, SaturatedFat 8 g, Cholesterol 190 mg, Sodium 228 mg, Fiber 4 g, Sugar 3 g, ServingSize 1 serving
PORK CHOPS WITH POTATOES AND SPICY BROCCOLI RABE
Provided by Food Network Kitchen
Time 35m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F. Cut the potatoes into 1/2-inch cubes. Heat 1 tablespoon olive oil in a large cast-iron skillet over high heat, 3 minutes. Add the potatoes; cook, stirring, until tender and browned, 10 to 15 minutes.
- Meanwhile, bring a pot of generously salted water to a boil. Add the broccoli rabe and cook until just tender, 3 to 4 minutes. Drain and transfer to a medium bowl. Add 1 tablespoon olive oil, the lemon zest and the chiles and their oil.
- Season the pork chops with salt and pepper. Push the potatoes to the edge of the skillet, reduce the heat to medium high and add the remaining 1 tablespoon olive oil to the middle of the pan. Add the pork chops and cook until browned, about 2 minutes per side, turning the potatoes as needed. Transfer the skillet to the oven and bake until a thermometer inserted into the center of the pork registers 145 degrees F, 4 to 5 minutes. Transfer the pork chops to plates.
- Season the potatoes with 1/2 teaspoon salt and stir to coat in the pan drippings. Serve the pork chops with the potatoes, broccoli rabe and lemon wedges.
BROCCOLI POTATO PORK CHOPS
Make and share this Broccoli Potato Pork Chops recipe from Food.com.
Provided by Pepper Monkey
Categories Pork
Time 18m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Slice potato into chunks or slices.
- Place potato in crockpot, and arrange trimmed pork chops on top.
- In a seperate bowl mix milk, soup, and garlic until the mixture is smooth.
- Pour over pork chops.
- Cook on low for 8 hours.
Nutrition Facts : Calories 470.2, Fat 19.3, SaturatedFat 6.8, Cholesterol 82.1, Sodium 578.6, Carbohydrate 44.3, Fiber 6, Sugar 3.2, Protein 29.4
EASY BROCCOLI & PORK CHOP DINNER
My dh loves pork chops, me not so much. This is one recipe that we both agree on, the pork chop is moist and tender with a delicious sauce. Its quick and easy and is a great week day meal.
Provided by Baby Kato
Categories < 30 Mins
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Add broth to a pot and bring to a boil at medium high heat, then stir in the rice, cover and lower heat to medium low, simmer for 3 - 4 minutes.
- Next add the broccoli and sweet onion, stir, cover and simmer for 2 more minutes.
- Remove from heat and let stand covered, for 5 minutes or until the broth is completely absorbed.
- Place a large cooking pan on medium heat and add a little oil, add the pork chops and cook 4 minutes per side until lightly browned and cooked through.
- Remove the pork chops from the pan, cover and keep warm.
- Add the catalina dressing, orange juice, orange zest and maple syrup to the pan, bring to a boil, cooking for 3 minutes or until sauce is reduced by half.
- Serve chops over the rice and drizzle with the sauce and garnish with almonds if using.
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