Main Course · Serves 2
with Garlic Toast & Broccoli
We believe pork chops are a canvas. Tonight’s palette for your palate: A saucy coating that includes fresh rosemary, tangy balsamic vinegar, and creamy garlic herb butter—because why choose one when you could have them all? Complement those chops with a side of garlic herb toast and roasted broccoli, and you have yourself a dinner to Remem-brandt.
Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce.
Cut broccoli into bite-size pieces if necessary. Toss on a baking sheet with a drizzle of oil, salt, and pepper.
Roast on top rack until browned and tender, 15-20 minutes.
Meanwhile, strip rosemary leaves from stems; finely chop leaves until you have 1 tsp (2 tsp for 4 servings).
Pat pork* dry with paper towels and season all over with salt and pepper.
Heat a drizzle of oil in a large pan over medium-high heat. Add pork; cook until browned and cooked through, 4-6 minutes per side.
Turn off heat; transfer pork to a cutting board. Wipe out pan.
Heat a drizzle of oil in same pan over medium-high heat. Add chopped rosemary; cook, stirring, until fragrant, 30 seconds.
Stir in stock concentrate, vinegar, ¼ cup water (1⁄3 cup for 4 servings), and 2 tsp sugar (4 tsp for 4). Bring to a simmer and cook, stirring occasionally, until slightly reduced, 3-4 minutes. Season generously with pepper.
Turn off heat. Stir in half the garlic herb butter until melted (you’ll use the rest in the next step).
Halve baguette lengthwise and toast; spread cut sides with remaining garlic herb butter. Season with salt and pepper. Halve on a diagonal.
Thinly slice pork crosswise.
Divide pork, garlic bread, and broccoli between plates. Top pork with balsamic rosemary pan sauce and serve.
Pork is fully cooked when internal temperature reaches 145°.
From the same drawer
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