Pork Chops with Broccoli Rabe



I just love broccoli rabe. Whether it's sauteed, mixed with pasta, or a side to these perfectly seasoned pork chops. The chops, doused with a blend of dried fennel, rosemary, and sage are seared and then are popped in the oven alongside my favorite veggie. Ideal for a family dinner and entertaining. This is a delicious meal.


Ingredients for Pork Chops with Broccoli Rabe

serves 4


Pork Chops:

4 boneless pork chops, about 3/4 - 1 inch thick

1 1/2 pounds broccoli rabe

1 cup grape tomatoes, about 20

3 tablespoons olive oil

2 tablespoons grapeseed oil

4 cloves garlic, thickly sliced

2 teaspoons fennel seeds, crushed

1 teaspoon + 1/2 teaspoon Kosher salt

3/4 teaspoon crushed rosemary

3/4 teaspoons dried rubbed sage

1/2 teaspoon + 1/4 teaspoon black pepper

1/2 teaspoon onion powder

1/2 teaspoon garlic powder

1/2 teaspoon paprika

1/4 teaspoon red chili flakes, optional


You will also need a pan, a sheet pan, and an instant thermometer - I have the Taylor Precision Thermometer. Click HERE for more information on it.


Time-Saving Tips: The broccoli rabe can be blanched earlier in the day. The spices for the pork chops can be measured and blended earlier in the day so it is ready when you are.


Let's see what we need.


Time to cook.


Rinse and trim broccoli rabe. Cut each piece in half. Bring a large pot of water to a boil. Add the broccoli rabe and blanch a couple of minutes. Drain and rinse with cold water. Drain well.


Add the broccoli rabe to a bowl. Toss with 3 tablespoons of olive oil, garlic, tomatoes, 1/2 teaspoon kosher salt, 1/4 teaspoon black pepper and 1/4 teaspoon of red chili flakes. Set aside.


Now onto to the pork chops. Pour the fennel seeds into a small baggie and seal. Using a measuring cup or can gently tap the baggie until most of the seeds are crushed. Make sure to do this on a surface that won't break. Combine crushed fennel seeds, 1 teaspoon kosher salt, 1/2 teaspoon black pepper, rosemary, sage, paprika, garlic powder, and onion powder in a small bowl. Place the pork chops in a big baggie and add the seasoning. Seal the baggie and mush the chops around to make sure they are well coated.


Preheat oven to 400 - degrees. Add the grapeseed oil to the pan and heat to medium-high. Add the pork chops and brown well on both sides.


Transfer the pork chops to a parchment-lined sheet pan. Surround the meat with the broccoli rabe mixture. Place in the oven and roast until the pork chops register 145-degrees. Once cooked, remove the pan from the oven and let the meat rest for 10 minutes.



It's ready! Doesn't it look delicious? The broccoli rabe takes on a sweeter taste thank to the blanching and seasoning and it really complements the pork so well. This is a favorite around here.


Enjoy!

2018 Cranberry Walk