A little Parmesan in the pork chops' crunchy coating makes it extra-flavorful. The broccoli is simple yet special--try it alongside just about anything you're cooking, but it pairs perfectly with the pork here for a satisfying healthy dinner ready in just 30 minutes. Source: EatingWell Magazine, January/February 2019

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Ingredients

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Directions

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  • Position rack in upper third of oven; preheat broiler to high. Line a rimmed baking sheet with foil.

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  • Toss broccoli with 1 1/2 tablespoons oil on the prepared pan and spread in an even layer. Broil, stirring once, until charred in spots, about 10 minutes. Transfer to a bowl and set aside.

  • Meanwhile, combine breadcrumbs and Parmesan in a shallow dish. Place flour in another shallow dish and egg in a third shallow dish. Sprinkle pork with 1/4 teaspoon salt, then dredge in the flour, shaking off excess; dip in the egg, letting excess drip off; and coat with the breadcrumb mixture.

  • Heat 3 tablespoons oil in a large nonstick skillet over medium-high heat. Add the pork and cook, turning once, until golden brown and an instant-read thermometer inserted in the thickest portion registers 145 degrees F, about 6 minutes total. (If the pork is browning too quickly, reduce heat to medium.) Transfer to a plate and drizzle with lemon juice. Tent with foil.

  • Wipe the pan clean. Add the remaining 1 1/2 tablespoons oil, garlic and crushed red pepper and cook over low heat, stirring, until the garlic is sizzling, about 3 minutes. Remove from heat and stir in vinegar and the remaining 1/2 teaspoon salt. Drizzle over the reserved broccoli and toss to coat. Serve the pork and broccoli with more Parmesan and thyme, if desired.

Nutrition Facts

543 calories; 37.4 g total fat; 8.9 g saturated fat; 121 mg cholesterol; 725 mg sodium. 925 mg potassium; 20.5 g carbohydrates; 5.5 g fiber; 3 g sugar; 34.2 g protein; 1257 IU vitamin a iu; 153 mg vitamin c; 115 mcg folate; 162 mg calcium; 3 mg iron; 66 mg magnesium;

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