Today I'm going to share with you one my go-to weeknight meals: grilled pork chops and roasted broccoli. This is easy, tasty, and relatively healthy, which is why it's made it onto our weekly rotation. Ordinarily, I just roast the broccoli with olive oil, salt, and pepper, but this week I was inspired by the "broccoflower" dish we had at Laura's birthday lunch on Monday at MB Post, and the results were great. If you don't have a grill, you can broil the pork chops instead.
Grilled Pork Chops and Roasted Broccoli
Adapted from How to Cook Everything by Mark Bittman
2 bone-in pork chops (thicker is better)
1 head broccoli, cut into small florets
1 1/2 tablespoons olive oil
Juice of 1 lemon
Salt and freshly ground black pepper
1/2 teaspoon red pepper flakes (or to taste)
1 tablespoon capers, drained
1 oz. parmesan cheese, grated
Take the pork chops out of the refrigerator to come up to room temperature while you preheat the grill over moderately high heat and the oven to 400 degrees. Pat the pork chops dry, then rub with 1/2 tablespoon olive oil and about 1 tablespoon lemon juice. Season the chops with salt and pepper.
Toss the broccoli with the remaining 1 tablespoon olive oil, salt, and red pepper flakes (I like to do this in my roasting pan so as not to dirty an extra bowl). Roast the broccoli at 400 for about 20 minutes, until the edges of the florets are browned and crispy.
While the broccoli is in the oven, grill the pork chops. First, sear the chops over the hottest part of the grill for about a minute per side, then move them to a cooler spot and continue cooking with the grill closed for about 10 minutes more, turning once halfway through, until the chops are done. (Thicker chops will take longer.) The finished chops should be firm to the touch and their juices should run mostly clear (a slight pinkish hue is okay). When cut into, the flesh should be pale (again, a little pink is okay). Let the pork chops rest while you finish preparing the broccoli.
Once the broccoli is done roasting, toss with the capers and the remaining lemon juice. Sprinkle the grated parmesan over the top and serve alongside the pork chops.