This is one recipe you'll be grateful to have on a busy weeknight: It's made in one skillet in less than a half-hour; it provides a use for those often-discarded broccoli stalks; and it brings pure pleasure to the table.
1 tablespoon chopped fresh sage (may substitute 1 teaspoon dried sage)
1 tablespoon chopped fresh rosemary (may substitute 1 teaspoon dried rosemary)
1/2 teaspoon granulated garlic (powder)
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
4 boneless pork loin chops (about 5 ounces each)
11/4 pounds broccoli stems (from about 21/2 pounds broccoli bunches; may substitute
one 12-to-14-ounce bag broccoli slaw)
1 medium carrot
2 tablespoons olive oil
1/2 medium onion, thinly sliced into half-moons
1/2 cup sliced dried Turkish apricots
3/4 cup no-salt-added chicken broth
2 tablespoons fresh lemon juice
1. Combine the sage, rosemary, garlic powder and 1/4 teaspoon each of salt and pepper in a small bowl. Rub this herb mixture on both sides of the pork chops; let them sit (at room temperature, about 10 minutes) while you prep the remaining ingredients.
2. Use a vegetable peeler to trim away the broccoli stems' tough outer layer as well as 1/4 inch from the bottom of each stem. (The yield: about 12 ounces of tender stems.) Shred them on the large-hole side of a box grater. Shred the carrots the same way.
3. Heat 1 tablespoon of the oil in a large, deep skillet over medium-high heat. Once the oil shimmers, add the chops; cook until well browned on both sides, 1 to 2 minutes per side; not cooked through. Transfer them to a plate.
4. Add the remaining tablespoon of oil to the same skillet. Reduce the heat to medium; add the onion and cook for 1 minute, stirring and scraping up any browned bits, then stir in the shredded broccoli and carrot and the apricots; cook for 1 minute.
5. Add the broth, lemon juice, and the remaining 1/2 teaspoon of salt and 1/4 teaspoon of pepper to the skillet. Once the mixture is bubbling at the edges, return the pork chops to the pan, nestling them in the slaw. Reduce heat to medium-low, cover, and cook until pork chops have the faintest pink blush in the center (145 degrees), stirring once or twice, about 3 minutes more.
6. Serve the pork chops alongside the warm slaw.
- From Ellie Krieger.