These chops are SO good. SO easy. And even easier on the waist. Sure, it’s pork, but it’s a lean chop combined with a veggie.
I won’t start with ingredients this time because I don’t think it’s necessary! The pork chops are THAT easy. I buy thin cut pork chops, pat them dry, season them with salt & pepper, garlic powder, and a little paprika.
Cook them in a cast iron skillet in a combination of butter and cooking oil (I use a cooking olive oil here). Make sure to brown them well on both sides and cook thoroughly.
For the broccoli, bring salted water or chicken stock to a boil. When rolling, add broccoli in and stir. Let boil for a minute or so. If Nixon is eating with us, we cook it longer. But I do like it to be a bit crunchier if she’s not dining along. Strain the vegetables and immediately drizzle with a good evoo, sprinkle with garlic powder, salt & pepper, and parmesan. The end.
