Oven Roasted Pork Chops with Broccoli

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Oven Roasted Pork Chops with Broccoli

  • Servings: 2
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This is so quick and easy to prepare!  If you want leftovers, simply add another pork chop or two.  Roasting the chops for a short time in the oven results in a moister chop than finishing them on the stove top.  If you have Tony’s Seasoning (which, of course, we ALWAYS do), a little sprinkle on the chops would be great. Rewarm leftovers in a 425 degree oven for about 8 minutes (best) or microwave (just okay).

Ingredients

  • olive oil for the broccoli and frying the chops
  • 2  boneless pork chops, about 1″ thick
  • 1 egg lightly beaten
  • 1/2 cup panko crumbs
  • 1 large bunch of baby broccoli or broccolini or 2 small bunches of broccoli florets
  • kosher salt
  • black pepper

Preheat the oven to 425°.  You’ll be using a sheet pan and an oven-going frying pan.  If both cannot sit side by side in your oven, you’ll need two racks placed in the middle of part of your oven.

If using baby broccoli or broccolini, cut off and discard the tip of the stem, then cut each piece of broccoli in half length-wise.  If using broccoli florets, cut them or separate them so the largest floret is no more than about 2″ x 2″.  Put the broccoli on a sheet pan lined with a silicone baking mat or parchment paper (that’s just for easy clean-up and isn’t essential). Drizzle ample amounts of olive oil (about 2-3T) over the broccoli and give it all a toss – then spread the broccoli out so that no pieces touch each other (to prevent them from steaming, not roasting). Salt and pepper generously.  Put in the oven and set the timer for 25 minutes.

While the broccoli is roasting, season the pork chops with kosher salt (I use a scant tsp per pound of meat) and freshly ground black pepper and set aside.  Put the egg in one wide bowl and the panko in another.  Dredge the pork chops in the egg and then in the panko crumbs, making sure to coat the meat evenly on both sides.

Choose a skillet that can go in the oven (cast iron works great) and heat 2 tablespoons of oil in it over medium high heat (on top of the stove). Add the pork chops to the skillet and allow them to fry until golden brown and crispy on one side, about 2 minutes.  Turn the chops over and immediately put the pan with the chops into the preheated oven.  Roast for about 6-8 minutes or until the pork is just slightly pink in the center.  Remove the chops from the oven and allow to rest for about 5 minutes before serving.

If the chops and broccoli are not ready to serve at exactly the same time, either can be removed from the oven and allowed to sit for a few minutes.

A can of white beans – navy, cannellini, great northern – can be rinsed and briefly warmed as a quick and easy accompaniment to the meal.  Leftover chops and broccoli will warm up well – better in a hot oven than in a microwave, but either is fine.  Recipe brought to you by BigLittleMeals.com and Andy and Ann

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