• Richard Costes

Pork Chops with Garlicky Broccoli

(Cooking for 1.)

TIPS: Invest in a meat thermometer. You won't regret it! When cooking this the outside was perfect but I had a REALLY thick cut of pork, so when checking the temperature the inside was not cooked through. I stuck it in the over for a few minutes to get it there instead of leaving it on the pan where the breadcrumbs would burn.



  • 1/2 pound of broccoli with stems, trimmed and cut into spears

  • extra virgin olive oil

  • 1/4 cup of panko breadcrumbs

  • 1/8 cup of grated Parmesan cheese (plus more for serving)

  • 1/8 cup of flour

  • 1 egg

  • 1 4-6 oz boneless pork chop

  • salt and pepper

  • 1/4 tsp lemon juice

  • pinch of red pepper flakes

  • 1/2 tbsp red-wine vinegar



  1. Put a rack in the upper third of the oven and preheat the broiler to high.

  2. Toss broccoli with a 1/2 tbsp of oil and spread in an even layer on a foil lined baking sheet

  3. Broil the broccoli - stirring once - until its charred in spots (about 10 mins)

  4. Transfer broccoli to bowl and set aside.

  5. Meanwhile, while broccoli is cooking - combine breadcrumbs and Parmesan in a shallow dish. In another shallow dish put the flour. In a third dish - add the egg and beat the egg until mixed.

  6. Sprinkle pork with salt and then dredge in flour, shake off excess. Dredge in egg, shake off excess. Dredge in breadcrumb mixture.

  7. Heat 2 tbsp of oil in a skillet over medium high heat.

  8. Add the pork and cook, turning once until it is golden brown (a thermometer should say 145 degrees F.)

  9. Transfer pork to a plate and drizzle with lemon juice. Tent with fork.

  10. Wipe pan clean then add about a 1/4 tbsp of oil

  11. Add garlic and crushed red pepper and cook over low heat until garlic is sizzling (took me about 2 minutes)

  12. Remove from heat and stir in vinegar and a small pinch of salt

  13. Drizzle over the broccoli and toss to coat.

  14. Serve the pork and broccoli with a little more Parmesan sprinkled on top.

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