Categories: Meals
Ingredients
- 1 1/2 lbs. broccoli with stems, trimmed and cut into spears
- 6 tbsp. olive oil, divided
- 1 cup panko
- 1/4 cup grated Parmesan, plus more for serving
- 1/4 cup flour
- 1 large egg, lightly beaten
- 4 boneless pork chops, trimmed
- 3/4 tsp salt, divided
- 1 tsp lemon juice
- 4 garlic cloves, thinly sliced
- 1/4 tsp crushed red pepper
- 2 tbsp. red wine vinegar
- Chopped fresh thyme, for garnish
Directions
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Position rack in upper third of oven; preheat broiler to high. Line a rimmed baking sheet with foil.
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Toss broccoli with 1 1/2 tbsp. oil on the prepared pan and spread in an even layer. Broil, stirring once, until charred in spots, about 10 minutes. Transfer to a bowl and set aside.
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Meanwhile, combine panko and Parmesan in a shallow dish. Place flour in another shallow dish and egg in a third shallow dish. Sprinkle pork with 1/4 tsp salt, then dredge in the flour, shaking off excess; dip in the egg, letting excess drip off; and coat with the breadcrumb mixture.
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Heat 3 tbsp. oil in a large nonstick skillet over medium-high heat. Add the pork and cook, turning once, until golden brown and cooked through, about 6 minutes total. Transfer to a plate and drizzle with lemon juice. Tent with foil.
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Wipe the pan clean. Add the remaining 1 1/2 tbsp. oil, garlic and crushed red pepper and cook over low heat, stirring, until the garlic is sizzling, about 3 minutes. Remove from heat and stir in vinegar and the remaining 1/2 tsp salt. Drizzle over the reserved broccoli and toss to coat. Serve the pork and broccoli with more Parmesan and thyme.