Pork Chops With Broccoli Salsa Verde

Name: Pork Chops With Broccoli Salsa Verde
Cook time: 30 min
Yield: 4 servings
Ingredients: 3 small heads broccoli about 1½ lb total; 2 tsp fennel seeds; 1.5 tsp sugar; 2 1-inch thick pork rib chops bone-in; 0 kosher salt to taste; 2 Tbsp extra-virgin olive oil; 1 Tbsp extra-virgin olive oil; 1 small garlic clove finely grated; 0.5 cup Castelvetrano olives crushed, pitted, coarsely chopped; 0.25 cup parsley finely chopped; 2 Tbsp white wine vinegar; 1 tsp lemon zest; 0.25 cup extra-virgin olive oil; 0 freshly ground black pepper to taste

This elegant pork chop dish with charred broccoli salsa verde makes use of an oft-discarded part of the vegetable: the stem!

Original recipe source

Cook time: 30 minutes

Servings: 4

Ingredients

3 small heads broccoli about 1½ lb total
2 tsp fennel seeds
1.5 tsp sugar
2 1-inch thick pork rib chops bone-in
0 kosher salt to taste
2 Tbsp extra-virgin olive oil
1 Tbsp extra-virgin olive oil
1 small garlic clove finely grated
0.5 cup Castelvetrano olives crushed, pitted, coarsely chopped
0.25 cup parsley finely chopped
2 Tbsp white wine vinegar
1 tsp lemon zest
0.25 cup extra-virgin olive oil
0 freshly ground black pepper to taste

Instructions

Trim 1 inch from bottom of broccoli stems, then peel. Remove stalks from crowns; set crowns aside for another use. Cut stalks in half lengthwise and set aside.
Finely grind fennel seeds in spice mill or with mortar and pestle. Transfer to a small bowl and mix in sugar.
Season pork chops all over with salt, then rub with fennel mixture. Let sit at room temperature for 30 minutes, or if you have the time, chill overnight.
Pour 2 Tbsp oil in a large cast-iron skillet over medium-high heat. Cook pork chops, pressing down with tongs to ensure meat is in direct contact with pan, until golden brown on both sides, about 6-8 minutes total. Transfer pork chops to a cutting board and let rest 10 minutes before serving. Reserve skillet.
There should still be some oil in reserved skillet; if not, add 1 Tbsp oil and place skillet over medium-high. Add broccoli stems and cook until lightly charred, about 2 minutes per side. Transfer to a cutting board and let cool 3 minutes, then coarsely chop (about ½-inch pieces).
Transfer broccoli pieces to a medium bowl and add garlic, olives, parsley, vinegar, lemon zest, and remaining ¼ cup oil. Toss well to combine and season broccoli salsa verde with salt and pepper.
To serve, carve pork chop meat away from bones, then slice meat against the grain to ½-inch thick slices. Divide slices among plates and spoon some broccoli salsa verde on top.