Rosemary Pork Chops with Balsamic Pan Gravy & Broccoli with Crispy Salami
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
* *Extra Virgin Olive Oil, 5 tbsps * Oscar Mayer Genoa Salami, 12 slices * *Pork Chop (center cut, loin- 1 chop), 4 servings * Salt, 1 dash * Pepper, black, 1 dash * Rosemary, 1 tbsp * Broccoli, fresh, 1 bunch * *Garlic (fresh, raw, clove), 4 servings * Onions, raw, 1 large * Chicken Broth, 1.5 cups * *Balsamic Vinegar, 3 tbsps * Butter, salted, 2 tbsps * Parsley, 2 tbsps
Makes 4 servings
Preheat a large nonstick skillet over medium heat with 1 tbsp of the EVOO (extra virgin olive oil),once around the pan. Add the salami, cut into strips, spreading them evenly in the skillet, and cook, stirring frequently, until they are crispy, about 4-5 mins.
While salami is getting crispy, start pork chops. preheat second skillet over med-high heat w/ 2 tbsp EVOO. season w/ salt, pepper, and chopped rosemary. cook for 5 mins each side or until no longer pink.
remove salami to paper towel lined plate and set aside. return skillet to heat w/ 1 tbsp EVOO. add broccoli, cut into 1 in. florets, season w/ pepper & little salt, spread evenly and don't stir for 2 mins. once lightly colored, stir and add half of garlic, chopped, and chopped onions. cook for 2 mins, then add 1/2 cup chicken broth. turn down heat to med. and cook til broccoli is tender, about 5 min. if skillet get dry before done, add more broth.
once pork chops done, transfer to plate and cover. return pan to heat, add last tbsp EVOO & remaining garlic & onions, season w/ salt & pepper. saute for 3-4 mins, until onions tender stirring frequently. add balsamic vinegar, cook 30 secs, add remaining cup chicken broth, bring to bubble & cook 2 mins. turn off heat, add butter and chopped parsley, stirring and shaking pan until butter is completely melted.
distribute among 4 plates and serve with crusty bread, if desired.
Number of Servings: 4
Recipe submitted by SparkPeople user MARYKATEAT.
Preheat a large nonstick skillet over medium heat with 1 tbsp of the EVOO (extra virgin olive oil),once around the pan. Add the salami, cut into strips, spreading them evenly in the skillet, and cook, stirring frequently, until they are crispy, about 4-5 mins.
While salami is getting crispy, start pork chops. preheat second skillet over med-high heat w/ 2 tbsp EVOO. season w/ salt, pepper, and chopped rosemary. cook for 5 mins each side or until no longer pink.
remove salami to paper towel lined plate and set aside. return skillet to heat w/ 1 tbsp EVOO. add broccoli, cut into 1 in. florets, season w/ pepper & little salt, spread evenly and don't stir for 2 mins. once lightly colored, stir and add half of garlic, chopped, and chopped onions. cook for 2 mins, then add 1/2 cup chicken broth. turn down heat to med. and cook til broccoli is tender, about 5 min. if skillet get dry before done, add more broth.
once pork chops done, transfer to plate and cover. return pan to heat, add last tbsp EVOO & remaining garlic & onions, season w/ salt & pepper. saute for 3-4 mins, until onions tender stirring frequently. add balsamic vinegar, cook 30 secs, add remaining cup chicken broth, bring to bubble & cook 2 mins. turn off heat, add butter and chopped parsley, stirring and shaking pan until butter is completely melted.
distribute among 4 plates and serve with crusty bread, if desired.
Number of Servings: 4
Recipe submitted by SparkPeople user MARYKATEAT.
Nutritional Info Amount Per Serving
- Calories: 537.5
- Total Fat: 39.1 g
- Cholesterol: 44.7 mg
- Sodium: 980.8 mg
- Total Carbs: 14.6 g
- Dietary Fiber: 5.5 g
- Protein: 37.3 g
Member Reviews