I grew up in a family where no one liked to cook, and therefore did it only when necessary, and no one liked green vegetables. I too spent a good 10 years of my life avoiding anything green until I finally saw the light. How I ended up, as someone who loves to cook and loves her vegetables, is kind of a mystery. I would claim to be adopted if I didn’t have such a strong family resemblance. Which is why, when cooking for my family and trying to slip in a green vegetable I turn to making something that is seasoned, and spiced, and blackened to the point where it only slightly resembles the original product.
That said this is still an excellent way to eat your broccoli. It is crispy and crunchy and salty and perfectly spicy, and best of all, underneath all of that, it is still a vegetable. But one can not just subsist on blackened broccoli alone, with that you need some beautifully browned roasted potatoes and big juicy pork chops with a sweet and savory balsamic glaze.Yum.
Looking for something to wash all that down? Pork itself is actually incredibly versatile so it actually goes well with a wide range of wines. But this dish, with the char from the grill the fresh rosemary and the intense deep flavor of the reduced balsamic, needs a big, hearty Cabernet Sauvignon.
- 4 10oz bone in pork chops.
- 3 tbsp extra virgin olive oil
- Kosher salt and freshly ground black pepper to taste
- ⅓ cup balsamic vinegar
- 2 tbsp honey
- 4 tbsp unsalted butter
- 1 sprig fresh rosemary, torn into 1 inch pieces.
- 1 ½ lbs red potatoes, quartered
- 1 tbsp fresh rosemary, chopped fine
- Olive oil
- Salt and fresh ground pepper
- I head of broccoli
- 3 tbsp olive oil, divided
- ½ tsp kosher salt
- pinch of red pepper flakes, to taste
- zest of ½ lemon
- 1 large garlic clove minced
- For the Pork Chops:
- Drizzle the pork chops with olive oil and season with salt and pepper. Let them rest at room temperature for 30 minutes. Build a medium hot fire on a charcoal grill of heat a gas grill or grill pan to medium high heat. While that is heating combine the vinegar and honey in a small sauce pan and cook until reduced to about ¼ cup. Add in the butter and rosemary and stir to combine. Put the pork chops on the grill and cook for 12-14 minutes. Turn occasionally and baste with the balsamic mixture. You want them to be just cooked through. Transfer to a serving platter when they are done and allow them to rest for 5 minutes so that they absorb all the juices before service. For the Potatoes:
- Spread the quartered potatoes out on a baking sheet, drizzle with olive oil and sprinkle with rosemary, salt, and pepper. Roast in a 425° oven for about 45 minutes until browned and crispy For the Broccoli:
- Prep your baking sheet by drizzling 1 tbsp of the olive on it and spreading to coast the entire sheet. Cut the broccoli into ½ pieces and place in a bowl. Toss the broccoli with the remaining olive oil, red pepper, garlic, lemon zest, and salt until coated. Spread the mixture out evenly on the prepared pan. Roast in a 425° oven for 30-35 minuets, after 15 minuets toss the broccoli with a spatula to cook the other side. Towards the end of the cooking check on your broccoli to make sure it is reaching your desired crispness. I like it pretty toasty personally but some people might want to pull it out a little earlier.