Rosemary-Orange Pork Chops and Lemon-Butter Broccolini

Recipe by dicentra
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READY IN: 30mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • In a medium sauce pot over high heat, combine the zest and juice of the orange, brown sugar, chicken stock, rosemary, crushed red pepper flakes, salt and pepper.
  • Bring the mixture to a boil, then lower the heat to a simmer and cook until reduced by half.
  • Heat a large skillet over medium-high heat with the EVOO. Season the chops with salt and pepper, then add to the hot skillet. Cook the chops for 5 minutes on each side.
  • While the pork chops are cooking, trim the broccoliini ends. Place the stalks into a skillet and cover with water.
  • Cover the skillet and bring to a boil. Add salt and reduce the heat. Simmer for 5-6 minutes, until tender and bright green.
  • Drain broccolini and return to the skillet over medium heat. Add the butter, lemon zest, and lemon juice. Stir and toss until the butter melts, season with salt and pepper.
  • Add the parsley to the reduced rosemary-orange glaze. Pour the glaze over the cooked pork chops.
  • Toss to coat and transfer to a serving platter. Serve along with the broccolini and some crusty bread.
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