Roasted Tomato and Almond Pork Chop with Balsamic Broccoli
Prep & Cook Time:10-15 min.
Cook Within:4 days
Spice Level:Not Spicy
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is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check recipe cards and ingredient packaging for
allergens and nutrition facts.
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You Will Need
Medium Non-Stick Pan
Large Oven-Safe Non-Stick Pan
Before You Cook
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
Steak and Pork 145° F (rest cooked meat, 3 minutes) |
Seafood 145° F |
Chicken 165° F |
Ground Beef 160° F |
Ground Turkey 165° F |
Ground Pork 160° F
Prepare the Ingredients
Finely chop tomatoes.
Cut broccoli into bite-sized pieces.
In a mixing bowl, combine tomatoes, half the cheese (reserve remaining for broccoli), pesto, and almonds. Set aside.
Pat pork chops dry, and season both sides with ¼ tsp. salt and a pinch of pepper.
Cook the Broccoli
Place a medium non-stick pan over medium heat. Add 1 Tbsp. olive oil, onion, and a pinch of salt to hot pan. Cook until onion softens, 3-4 minutes.
Stir in balsamic and cook until reduced by half, 1-2 minutes.
Add broccoli, ¼ tsp. salt, garlic pepper, and 1 Tbsp. water. Cover, and cook until water is almost completely evaporated, 4-5 minutes.
Uncover, and stir occasionally until tender, 2-3 minutes.
Remove from burner.
While vegetables cook, cook pork chops.
Cook the Pork Chops
Place a large oven-safe non-stick pan over medium-high heat and add 1 tsp. olive oil. Add pork chops to hot pan and sear until browned, 2-3 minutes on one side.
Remove from burner. Carefully flip pork chops and top evenly with tomato mixture.
Place under hot broiler and cook until pork reaches a minimum internal temperature of 145 degrees, 3-4 minutes.
Don't text and broil! Keep an eye on broiler as pork chops may start to burn.
Carefully remove from broiler. Pan handle will be hot! Use an oven mitt. Rest, 3 minutes.
Finish the Dish
Plate dish as pictured on front of card, topping broccoli with remaining cheese. Bon appétit!
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