ROSEMARY PORK CHOPS WITH BALSAMIC PAN GRAVY AND BROCCOLI WITH CRISPY SOPPRESSATA
Steps:
- Preheat a large nonstick skillet over medium heat with 1 tablespoon of the EVOO, once around the pan. Add the soppressata strips, spreading them evenly in the skillet, and cook, stirring frequently, until they are crispy, about 4 to 5 minutes.
- While the soppressata is getting crispy, start the pork chops. Preheat a second skillet over medium-high heat with 2 tablespoons of the EVOO. Season the pork chops with salt, pepper, and the rosemary. Add the chops and cook for 5 minutes on each side.
- Back to the soppressata: remove the crispy soppressata to a paper-towel-lined plate and reserve. Return the skillet to the heat with 1 tablespoon of the EVOO. Add the broccoli florets and the bite-size stem pieces, season them with pepper and just a little salt, spread the broccoli out evenly in the skillet, and try not to stir it for about 2 minutes in order for it to take on a little color. Once it is lightly colored, stir and add half of the garlic and half of the chopped onions. Continue to cook for about 2 minutes, then add 1/2 cup of the chicken stock. Turn the heat down to medium, and continue to cook until the broccoli is nice and tender, about 5 minutes. If the skillet gets dry before the broccoli is tender, add another splash of either the chicken stock or water.
- Once the pork chops have done their time in the skillet, transfer to a platter and loosely cover with foil. Return the pan to the heat and add the remaining tablespoon of EVOO and the remaining garlic and onions. Season with a little salt and pepper. Sauté the onions for 3 to 4 minutes, until they are nice and tender, stirring frequently. Add the balsamic vinegar; cook for about 30 seconds, then add the remaining 1 cup of chicken stock. Bring it up to a bubble and continue to cook for about 2 minutes, or until there is only about 1/2 cup of liquid left in the skillet. Turn the heat off and add the butter and chopped parsley, stirring and shaking the pan until the butter has completely melted.
- Distribute the broccoli among 4 serving plates and top each serving with a little of the crispy soppressata. Arrange a pork chop on each plate and drizzle it with the balsamic pan gravy. Serve with a big hunk of crunchy bread.
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Jesus Obregon
[email protected]I made this recipe for a dinner party and it was a hit! The pork chops were cooked perfectly and the gravy was amazing. The broccoli and soppressata were also great additions.
Stylesh Boy
[email protected]This recipe was easy to follow and the results were delicious. The pork chops were tender and flavorful, and the gravy was rich and tangy. The broccoli and soppressata were also great additions.
Yesuf Yesuf hamid
[email protected]I'm not a fan of rosemary, but I decided to give this recipe a try and I'm so glad I did! The pork chops were cooked perfectly and the gravy was amazing. The broccoli and soppressata were also great additions.
Nishaat Davids
[email protected]This recipe was a bit too salty for my taste, but it was still good. The pork chops were tender and flavorful, and the gravy was rich and tangy. The broccoli and soppressata were also great additions.
Seth Spradlin
[email protected]I made this recipe for a dinner party and it was a hit! The pork chops were cooked perfectly and the gravy was amazing. The broccoli and soppressata were also great additions.
Kim Dietrich
[email protected]This recipe was a bit time-consuming, but it was worth it! The pork chops were tender and flavorful, and the gravy was rich and tangy. The broccoli and soppressata were also great additions.
Johnine Jones
[email protected]I'm not a big fan of pork chops, but I decided to give this recipe a try and I'm so glad I did! The pork chops were cooked perfectly and the gravy was amazing. The broccoli and soppressata were also great additions.
Ibrahim Barrie
[email protected]This recipe was easy to follow and the results were delicious. The pork chops were tender and flavorful, and the gravy was rich and tangy. The broccoli and soppressata were also great additions.
Ig Moon
[email protected]I made this recipe for a dinner party and it was a hit! The pork chops were cooked perfectly and the gravy was amazing. The broccoli and soppressata were also great additions. I will definitely be making this again.
Ashwen Muishond
[email protected]This recipe was a bit time-consuming, but it was worth it! The pork chops were tender and flavorful, and the gravy was rich and tangy. The broccoli and soppressata were also great additions. I would highly recommend this recipe.
hanya tarek
[email protected]I'm not a big fan of pork chops, but I decided to give this recipe a try and I'm so glad I did! The pork chops were cooked perfectly and the gravy was amazing. The broccoli and soppressata were also great additions. I will definitely be making this a
Vickie Arnett
[email protected]This recipe was easy to follow and the results were delicious. The pork chops were tender and flavorful, and the gravy was rich and tangy. The broccoli and soppressata were also great additions. I would highly recommend this recipe.
Morufu akanji Asisi
[email protected]I loved this recipe! The pork chops were cooked perfectly and the gravy was amazing. The broccoli and soppressata were also great additions. I will definitely be making this again.
Daniel Pozzia
[email protected]This was a great recipe! The pork chops were tender and flavorful, and the gravy was delicious. The broccoli and soppressata were also great additions. I would highly recommend this recipe.
Sani Isyaku
[email protected]I wasn't sure how the rosemary and balsamic vinegar would taste together, but I was pleasantly surprised! The flavors were perfect. The pork chops were cooked perfectly and the gravy was delicious. The broccoli and soppressata were also great additio
Tanya Liebenberg
[email protected]This recipe is a keeper! The pork chops were tender and flavorful, and the gravy was amazing. I loved the combination of the rosemary and balsamic vinegar. The broccoli and soppressata were also great additions. I will definitely be making this again
Ramnath Yadav
[email protected]I made this for dinner last night and it was a hit! The pork chops were cooked to perfection and the gravy was delicious. The broccoli and soppressata were also great additions. I would highly recommend this recipe.
Corey Black
[email protected]This was a fantastic dish! The pork chops were juicy and flavorful, and the gravy was rich and tangy. The broccoli was perfectly cooked and the soppressata added a nice crispy texture. I will definitely be making this again.