Time: 35 min.
Complexity: easily
Servings: 4

Pork chops with potatoes and broccoli rapini - a detailed recipe.

Ingredients:

• 2 potatoes (about 0.5 kg)
• 3 tbsp. l. olive oil
• Ground pepper and salt
• 1 bunch broccoli raab (rapini), trimmed
• Grated zest of 1 lemon, and lemon wedges for serving
• 2 chopped canned Calabrian chili peppers (or other chili peppers canned in oil), and 1 teaspoon of oil from the jar
• 4 boneless pork chops, 2 cm thick (about 100-150 g each)

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

potato, broccoli cabbage, Calabrian pepper (paste), pork, lemon

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Preparation:

Step 1
• Preheat oven to 180°C (350°F). Cut the potatoes into 1-inch cubes. Heat 1 tablespoon of olive oil in a large cast-iron skillet over high heat for 3 minutes. Add the potatoes; let them cook for 10-15 minutes, stirring occasionally, until tender.
Step 2
• Meanwhile, bring a pot of salted water to a boil. Add the broccoli and cook for 3-4 minutes. Drain and transfer the broccoli to a bowl. Add 1 tablespoon of olive oil, lemon zest, chili pepper, and the oil from the jar.
  
  Season the pork chops with salt and pepper. Move the potatoes to the edge of the pan, reduce the heat to medium, and pour the remaining 1 tablespoon of olive oil into the center of the pan.
Step 3
• Place the pork chops in the skillet and cook until browned, 2 minutes per side, stirring occasionally. Place the skillet in the oven and bake until a thermometer inserted into the chops registers 140°F (60°C), about 4-5 minutes. Transfer the chops to serving plates.
  
  Season the potatoes with 1/2 teaspoon of salt and toss. Serve the pork chops with potatoes, broccoli, and lemon wedges.

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