Recipe courtesy of Food Network Kitchen
From:
Food Network Magazine
Pork Chops with Potatoes and Spicy Broccoli Rabe
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- Level: Easy
- Total: 35 min
- Active: 35 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 500
- Total Fat
- 31 grams
- Saturated Fat
- 8 grams
- Cholesterol
- 77 milligrams
- Sodium
- 267 milligrams
- Carbohydrates
- 23 grams
- Dietary Fiber
- 4 grams
- Protein
- 31 grams
- Sugar
- 0 grams
- Level: Easy
- Total: 35 min
- Active: 35 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 500
- Total Fat
- 31 grams
- Saturated Fat
- 8 grams
- Cholesterol
- 77 milligrams
- Sodium
- 267 milligrams
- Carbohydrates
- 23 grams
- Dietary Fiber
- 4 grams
- Protein
- 31 grams
- Sugar
- 0 grams
Ingredients
Directions
- Preheat the oven to 350 degrees F. Cut the potatoes into 1/2-inch cubes. Heat 1 tablespoon olive oil in a large cast-iron skillet over high heat, 3 minutes. Add the potatoes; cook, stirring, until tender and browned, 10 to 15 minutes.
- Meanwhile, bring a pot of generously salted water to a boil. Add the broccoli rabe and cook until just tender, 3 to 4 minutes. Drain and transfer to a medium bowl. Add 1 tablespoon olive oil, the lemon zest and the chiles and their oil.
- Season the pork chops with salt and pepper. Push the potatoes to the edge of the skillet, reduce the heat to medium high and add the remaining 1 tablespoon olive oil to the middle of the pan. Add the pork chops and cook until browned, about 2 minutes per side, turning the potatoes as needed. Transfer the skillet to the oven and bake until a thermometer inserted into the center of the pork registers 145 degrees F, 4 to 5 minutes. Transfer the pork chops to plates.
- Season the potatoes with 1/2 teaspoon salt and stir to coat in the pan drippings. Serve the pork chops with the potatoes, broccoli rabe and lemon wedges.
