Categories: Meals
Ingredients
- 2 Yukon Gold potatoes
- 3 tbsp. olive oil
- Kosher salt
- 1 bunch broccoli rabe, trimmed
- Grated zest of 1 lemon, plus wedges for serving
- 2 jarred Calabrian chile peppers, chopped, plus 1 tsp oil from the jar
- 4 boneless pork chops
- Black pepper
Directions
-
Preheat oven to 350. Cut the potatoes into 1/2-inch cubes. Heat 1 tbsp. olive oil in a large cast-iron skillet over high heat, 3 minutes. Add the potatoes; cook, stirring, until tender and browned, 10 to 15 minutes.
-
Meanwhile, bring a pot of generously salted water to a boil. Add the broccoli rabe and cook until just tender, 3-4 minutes. Drain and transfer to a medium bowl. Add 1 tbsp. olive oil, the lemon zest, the chiles and their oil.
-
Season the pork chops with salt and pepper. Push the potatoes to the edge of the skillet, reduce the heat to medium high and add the remaining 1 tbsp. olive oil to the middle of the pan. Add the pork chops and cook until browned, about 2 minutes per side, turning the potatoes as needed. Transfer the skillet to the oven and bake until pork reaches at least 145, 4-5 minutes. Transfer the pork chops to plates.
-
Season the potatoes with salt and stir to coat in the pan drippings. Serve the pork chops with the potatoes, broccoli rabe and lemon wedges.