Best Easy Broccoli Pork Chop Dinner Recipes

Easy Broccoli & Pork Chop Dinner image

Provided by Baby Kato

Categories < 30 Mins

Time 30m

Yield 4 serving(s)

Number Of Ingredients 10

10 ounces chicken broth
1 1/2 cups rice, minute, uncooked
3 cups broccoli florets, small
1/4 cup onion, sweet, finely chopped
4 pork chops, bone it
1/4 cup Catalina dressing
1/4 cup orange juice, fresh squeezed
1/2 teaspoon orange zest, fine
3 tablespoons maple syrup, pure
2 tablespoons almonds, sliced toasted (optional)

Steps:

Add broth to a pot and bring to a boil at medium high heat, then stir in the rice, cover and lower heat to medium low, simmer for 3 - 4 minutes.
Next add the broccoli and sweet onion, stir, cover and simmer for 2 more minutes.
Remove from heat and let stand covered, for 5 minutes or until the broth is completely absorbed.
Place a large cooking pan on medium heat and add a little oil, add the pork chops and cook 4 minutes per side until lightly browned and cooked through.
Remove the pork chops from the pan, cover and keep warm.
Add the catalina dressing, orange juice, orange zest and maple syrup to the pan, bring to a boil, cooking for 3 minutes or until sauce is reduced by half.
Serve chops over the rice and drizzle with the sauce and garnish with almonds if using.

Sheet Pan Pork with Broccoli image

Provided by Food Network Kitchen

Categories main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 11

1 pork tenderloin (about 1 1/4 pounds)
Kosher salt and freshly ground pepper
1/4 cup plus 1 tablespoon extra-virgin olive oil
3 cloves garlic (1 finely grated, 2 unpeeled)
1 teaspoon paprika
1/2 teaspoon dried oregano
8 jarred whole Peppadew peppers, plus 1 tablespoon brine
4 cups broccoli florets
1 15-ounce can chickpeas, drained and rinsed
2 tablespoons chopped fresh parsley
Grated zest of 1 lemon, plus 1 teaspoon lemon juice

Steps:

Preheat the broiler. Place the pork on a rimmed baking sheet; season generously with salt and pepper. Mix 1 tablespoon olive oil, the grated garlic, paprika, oregano and 1 teaspoon Peppadew brine in a bowl; rub all over the pork and set aside 5 minutes. Broil the pork until lightly browned, about 8 minutes.
Meanwhile, toss the broccoli, chickpeas, Peppadews, whole garlic cloves, 2 tablespoons olive oil, 1/2 teaspoon salt and a few grinds of pepper in a large bowl. Remove the pork from the oven and flip. Spread the broccoli mixture around the pork. Continue broiling until a thermometer inserted into the pork registers 145 degrees F and the broccoli is lightly charred, 6 to 9 more minutes. Transfer the pork to a cutting board and let rest 10 minutes.
Squeeze the broiled garlic cloves from their skins; finely chop. Combine the garlic with the remaining 2 tablespoons olive oil and 2 teaspoons Peppadew brine, the parsley, lemon zest and juice and a pinch of salt in a small bowl. Slice the pork and serve with the broccoli mixture. Drizzle the herb sauce on the pork.