Pork Chops with Garlicky Broccoli
Ingredient
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1 ½ pounds broccoli with stems, trimmed and cut into spears
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6 tablespoons extra-virgin olive oil, divided
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1 cup panko breadcrumbs, preferably whole-wheat
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¼ cup grated Parmesan cheese, plus more for serving
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¼ cup whole-wheat flour
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1 large egg, lightly beaten
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4 (4 ounce) boneless pork chops, trimmed
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¾ teaspoon salt, divided
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1 teaspoon lemon juice
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4 cloves garlic, thinly sliced
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¼ teaspoon crushed red pepper
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2 tablespoons red-wine vinegar
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1 sprig Chopped fresh thyme for garnish
Direction
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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.
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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.
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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.
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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.
