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PORK CHOPS - Rosemary Pork Chops with Balsamic Pan Gravy and Broccoli with Crispy Soppressata
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| Rosemary Pork Chops with Balsamic Pan Gravy and Broccoli with Crispy Soppressata | |
| 5 tbsp | EVOO |
| 12 thin slices | soppressata cut into thin strips and separated |
| 4 center cut pork loin chops 1 inch thick | |
| salt | |
| pepper | |
| 2 sprigs | fresh rosemary sprigs stripped and finely chopped |
| 1 lg | head broccoli cut into bite size pieces |
| 4 garlic cloves chopped | |
| 1 lg | onion chopped |
| 1.5 c | chicken stock |
| 3 tbsp | balsamic vinegar |
| 2 tbsp | unsalted butter |
| 2 tbsp | chopped fresh flat leaf parsley |
Preheat a large nonstick skillet over medium heat with 1 tbsp EVOO. Add the soppressata strips, spreading them evenly in the pan, cook, stirring frequently until crispy, about 4-5 min.
While the soppressata is getting crispy, start the pork chops. Preheat a second skillet over medium-high heat with 2 tbsp EVOO. Season the chops with salt, pepper and rosemary. Add to pan, cook 5 min per side.
Remove crispy soppressata to a paper towel lined plate. Return skillet to heat with 1 tbsp EVOO. Add broccoli season with salt and pepper. Let sit for 2 minutes in order for it to get some color.Stir and add half the garlic and half the onions. Continue to cook about 2 minutes then add 1/2 cup chicken stock. Turn heat down to medium and cook until broccoli is tender, about 5 minutes. If skillet gets dry before the broccoli is tender add a splash more of water or stock.
Once the pork chops are done, transfer to a platter and cover with foil. Return pan to heat and add remaining tbsp EVOOand remaining garlic and onions. Season with salt and pepper. Sauté 3-4 minutes stirring frequently. Add balsamic vinegar, cook 30 seconds and remaining chicken stock. Bring to a bubble and cook 2 more minutes or until there is only 1/2 cup of liquid left in the skillet. Turn heat off and add butter and parsley, stir until butter is melted.
Plate broccoli and sprinkle with crispy soppressata, arrange chops and drizzle with the pan gravy.
Rachael Ray recomends serving with crusty bread.
Recipe uploaded with Shop'NCook for iPhone.
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