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Roasted pork chops with broccoli rapini
Serves 4 Starters and mains
Ingredients
- 3tbsp extra virgin olive oil
- 4 brined pork chops, drained and patted dry
- 500g broccoli rapini or tenderstem/sprouting broccoli, cut into 7cm pieces
- 4tbsp balsamic vinegar
- 2tbsp toasted sesame seeds
- mixed salad, (optional) to serve
- mixed rice pilaf to serve
Method
Preheat the oven to 200C/400F/Gas 6. Heat the olive oil in a large ovenproof frying pan, add the pork chops and sear on each side over a high heat for 5 minutes until you get a good even brown colour.
Take off the heat and set aside. Drain the excess fat out of the pan, leaving only around 2tbsp. Add the shallots, cut-side down, and the broccoli and sear, turning once, until slightly charred. Transfer to a plate and set aside. Add the vinegar and deglaze the pan.
Return the chops, broccoli and shallots to the pan, add 75ml of water and sprinkle with the sesame seeds. Transfer to the oven and cook for 15 minutes.
Serve with a fresh salad, mixed rice pilaf, or both.
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