Recipe Image

Pork Chops with Garlicky Broccoli

  • 30 m
  • 30 m
Liz Mervosh
“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.”


    • 1½ pounds broccoli with stems, trimmed and cut into spears
    • 6 tablespoons extra-virgin olive oil, divided
    • 1 cup panko breadcrumbs, preferably whole-wheat
    • ¼ cup grated Parmesan cheese, plus more for serving
    • ¼ cup whole-wheat flour
    • 1 large egg, lightly beaten
    • 4 (4 ounce) boneless pork chops, trimmed
    • ¾ teaspoon salt, divided
    • 1 teaspoon lemon juice
    • 4 cloves garlic, thinly sliced
    • ¼ teaspoon crushed red pepper
    • 2 tablespoons red-wine vinegar
    • Chopped fresh thyme for garnish (optional)


  • 1 Position rack in upper third of oven; preheat broiler to high. Line a rimmed baking sheet with foil.
  • 2 Toss broccoli with 1½ 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.
  • 3 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 ¼ teaspoon salt, then dredge in the flour, shaking off excess; dip in the egg, letting excess drip off; and coat with the breadcrumb mixture.
  • 4 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°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.
  • 5 Wipe the pan clean. Add the remaining 1½ 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 ½ teaspoon salt. Drizzle over the reserved broccoli and toss to coat. Serve the pork and broccoli with more Parmesan and thyme, if desired.
ALL RIGHTS RESERVED © 2019 Printed From 12/5/2019