Pork Chops with Garlicky Broccoli


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.

Prep Time:
30 mins
Total Time:
30 mins
4 servings


  • 1 ½ 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

  • 1 sprig Chopped fresh thyme for garnish


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

  2. 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.

  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 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.

  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 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.

  5. 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 (per serving)

543 Calories
37g Fat
21g Carbs
34g Protein
Nutrition Facts
Servings Per Recipe 4
Serving Size 1 pork chop and 1 cup broccoli
Calories 543
% Daily Value *
Total Carbohydrate 21g 7%
Dietary Fiber 6g 20%
Total Sugars 3g
Protein 34g 68%
Total Fat 37g 48%
Saturated Fat 9g 45%
Cholesterol 121mg 40%
Vitamin A 1257IU 25%
Vitamin C 153mg 170%
Folate 115mcg 29%
Sodium 725mg 32%
Calcium 162mg 12%
Iron 3mg 14%
Magnesium 66mg 16%
Potassium 925mg 20%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

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