Rosemary Pork Chops with Balsamic Pan Gravy and Broccoli with Crispy Soppressata

Name: Rosemary Pork Chops with Balsamic Pan Gravy and Broccoli with Crispy Soppressata
Yield: 4 servings
Ingredients: 5 tablespoons EVOO (extra-virgin olive oil); 12 thin slices sweet or spicy soppressata, cut into thin strips (separate the strips after slicing); 4 center-cut pork loin chops, 1 inch thick; Salt and black pepper; 2 sprigs fresh rosemary, leaves stripped from the stem, then finely chopped; 1 large head broccoli, tops cut into 1-inch florets, stem peeled of fibrous skin, then cut into bite-size pieces; 4 garlic cloves, chopped; 1 large onion, chopped; 1 1/2 cups chicken stock; 3 tablespoons balsamic vinegar (eyeball it); 2 tablespoons unsalted butter; 2 tablespoons chopped fresh flat-leaf parsley, a small handful; Crusty bread

December 9, 2011

Feel free to swap out the green vegetable for whatever looks good. My husband, John, loves salami and really all pork in general. The only thing he likes better is a meal like this one, which combines pork and crispy salami-topped side dishes!

Cooks' Note

Genoa salami can be substituted for the soppressata.

Recipe notes

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