![[SIDE VEG DOUBLE BROCCOLI] Balsamic Rosemary Pork Chops with Garlic Bread and Broccoli Florets](https://media.hellofresh.com/q_100,w_3840,f_auto,c_limit,fl_lossy/recipes/image/665def7bbb68d6ba93ee1982-0e79a3e7-4748cbf1.jpeg)
[SIDE VEG DOUBLE BROCCOLI] Balsamic Rosemary Pork Chops with Garlic Bread and Broccoli Florets
- Milk
- Soy
- Wheat
We believe pork chops are a canvas. Tonight’s palette for your palate: A saucy coating that includes fresh rosemary, tangy balsamic vinegar, and creamy garlic herb butter—because why choose one when you could have them all? Complement those chops with a side of garlic herb toast and roasted broccoli, and you have yourself a dinner to Remem-brandt.
Ingredients
5 teaspoon
Balsamic Vinegar
8 ounce
Broccoli
1 unit
Chicken Stock Concentrate
0.03 ounce
Rosemary
2 tablespoon
Garlic Herb Butter
(Contains: Milk)
1 unit
Demi-Baguette
(Contains: Soy, Wheat)
10 ounce
Pork Chops
Not included in your delivery
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
1 tablespoon (tbsp)
Cooking Oil
2 teaspoon (tsp)
Sugar
Nutrition Values
Cooking Steps
Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce.
Cut broccoli into bite-size pieces if necessary. Toss on a baking sheet with a drizzle of oil, salt, and pepper.
Roast on top rack until browned and tender, 15-20 minutes.
Meanwhile, strip rosemary leaves from stems; finely chop leaves until you have 1 tsp (2 tsp for 4 servings).
Pat pork* dry with paper towels and season all over with salt and pepper.
Heat a drizzle of oil in a large pan over medium-high heat. Add pork; cook until browned and cooked through, 4-6 minutes per side.
Turn off heat; transfer pork to a cutting board. Wipe out pan.
Heat a drizzle of oil in same pan over medium-high heat. Add chopped rosemary; cook, stirring, until fragrant, 30 seconds.
Stir in stock concentrate, vinegar, ¼ cup water (⅓ cup for 4 servings), and 2 tsp sugar (4 tsp for 4). Bring to a simmer and cook, stirring occasionally, until slightly reduced, 3-4 minutes. Season generously with pepper.
Turn off heat. Stir in half the garlic herb butter until melted (you’ll use the rest in the next step).
Halve baguette lengthwise and toast; spread cut sides with remaining garlic herb butter. Season with salt and pepper. Halve on a diagonal.
Thinly slice pork crosswise.
Divide pork, garlic bread, and broccoli between plates. Top pork with balsamic rosemary pan sauce and serve.
