pork-chops-with-broccoli-salsa-verde

Pork Chops With Broccoli Salsa Verde

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Broccoli stems have radish-like crunch and sweet flavor but all too often get discarded. Here they get charred just until they’ve slightly softened, then finely chopped and tossed with briny olives, herbs, vinegar, and olive oil to make an assertive sauce for pork chops (or halibut, cod, or steak).

Ingredients

4 Servings

3

small heads of broccoli (about 1½ lb. total)

2

tsp. fennel seeds

tsp. sugar

2

1″-thick bone-in pork rib chops

Kosher salt

2–3

Tbsp. plus ¼ cup extra-virgin olive oil

1

small garlic clove, finely grated

½

cup Castelvetrano olives, crushed, pitted, coarsely chopped

¼

cup finely chopped parsley

2

Tbsp. white wine vinegar

1

tsp. finely grated lemon zest

Freshly ground black pepper

Special equipment

A spice mill or mortar and pestle

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