Tender and juicy boneless pork chops are simply grilled and served with slightly bitter garlicky Broccoli Rabe
This week’s #SundaySupper event is all about pork chops, always a favorite around my table. When a pork chop is grilled to perfection, it’s a close second to a juicy steak in my opinion. This recipe was inspired by a dish that I used to order at a local restaurant, that was made with a grilled veal chop. Since I’ve become more conscious about where my food comes from I’ve been making this dish with lean pasture raised boneless pork chops.
If you aren’t familiar with broccoli rabe, it’s a vegetable that’s closely related to turnips and mustard greens. It looks like bushy leafy greens with thin-ish stalks and little broccoli-like florets tucked away in the leaves. It’s bitter tasting and tastes NOTHING like broccoli, even though some restaurants will try to pass off broccoli for broccoli rabe. Do they really think that we don’t notice that they gave us broccoli instead? It’s happened to me more than once and that’s why I prefer to get my broccoli rabe fix at home. The trick to cooking broccoli rabe is to blanch it before it’s sauteed which takes some of the bitterness out.
Back to the topic of pork chops. . . Back in 2011 the USDA changed their guidelines for cooking pork. It no longer has to be cooked to an internal temperature of 160 degrees — or as tough as leather. It’s now perfectly okay to cook pork until it’s slightly pink inside or a temperature of 145. The result is a tender and juicy pork chop that is cooked to perfection!
As with most grill recipes, this dish comes together quickly. While the chops are on the grill, the blanched broccoli rabe is sauteed with garlic, the beans and sun-dried tomatoes are added at the end. When the chops are done, they rest for a few minutes on top of the broccoli rabe mixture. A delicious dinner is ready in minutes!
Grilled Boneless Pork Chops with Broccoli Rabe #SundaySupper
- Prep Time: 25 mins
- Cook Time: 10 mins
- Total Time: 35 mins
- Yield: 4 1x
- 2 tablespoons olive oil divided
- 1 pound boneless pork chops
- 1 bunch of broccoli rabe thick stalks removed and rough chopped
- 1 clove crushed garlic
- 1 tablespoon fresh squeezed lemon juice
- 4 cloves chopped garlic
- 1/8 cup dry white wine
- 1/4 cup sun-dried tomatoes sliced
- 1 cup cooked or canned white beans
- Pre-heat grill to medium
- brig a large pot of water to boil
- add the broccoli rabe to the boiling water and drain after one minute, rinse with COLD water and set aside
- mix 1 tablespoon olive oil, lemon juice and one clove crushed garlic together and brush onto the pork chops
- once grill is hot brush the chops with the oil and garlic mixture and place on the grill – and turn after 7minutes
- while the chops are cooking add the garlic and 1 tablespoon oil to saute pan and cook over medium heat for one minute
- Add the broccoli rabe and cook for 5 minutes and add the white wine
- While the broccoli rabe is cooking, check the chops cook for approximately 5 minutes more or until temperature reaches 145
- remove from grill
- stir the white beans and sun-dried tomatoes into the broccoli rabe mixture and heat through