Surprise Sunday visit from my in laws as they were making their way back home after weeks of vacation/traveling. And since we had been in Europe, we hadn't been around for any visiting. After all that traveling and eating in restaurants, I was glad to spend some time in the kitchen cooking... so for a Sunday with Nana and Grandpa, I whipped up pan seared pork chops, roasted cheesy broccoli and tomato salad. The most awesome part about this was not only the company...but that Donut ate the adult food with us!!!
Ingredients
Bone in pork chops
salt/pepper
Old Bay Seasoning (good on everything!)
Broccoli, one head cut into pieces
Parmesan cheese (grated or shredded)
Cherry tomatoes
Balsamic Vinegar
Olive Oil
Prep Work
Season pork chops with salt, pepper and old bay on both sides and set aside. Slice cherry tomatoes in half add 2 Tablespoons balsamic vinegar and salt and pepper to taste, set aside. Cut broccoli into small pieces, toss in olive oil, salt and pepper then place into a baking pan then top with parmesan cheese.
Heat a frying pan (not a non-stick one) on medium high with the lid on for a few minutes until hot. Add 1 Tablespoon olive oil and butter to the pan. When the butter melts swirl until incorporated. Add pork chops to pan and close pan with lid. Adjust heat to medium and leave for 4-5 minutes. If too much liquid if forming in the pan then cook with the lid covering the pan only halfway. Flip the pork chops then repeat with lid for another 4-5 minutes. Leaving the meats alone on the pan is what lets the meat get the nice caramelization.
Once the chops are in the pan, put the broccoli under the broiler of the oven. Check when you are flipping the chops to stir the broccoli around so it doesn't burn.
Enjoy!
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