2 Pork chops about 1 inch thick
1 head of broccoli
1/2 cup chicken stock
1 TBSP of butter
2 Garlic cloves minced
In a large steamer pot fill with 1-2 inches of water, keeping the water level below the steamer basket. Turn the heat on high and salt the water. Cut your broccoli up into smaller florets and place in the steamer basket. Steam the broccoli with the lid on until you can pierce the florets with a fork, taking care not to overcook the broccoli. The broccoli should still be a little firm. Transfer the broccoli to a mixing bowl with the chicken stock, butter and minced garlic and toss to coat everything. Season with salt and pepper to taste.
Pat the pork chops dry with a paper towel and season them with salt and pepper.
Heat a pan on high with 2-3 TBSPs of olive oil. When the oil starts to smoke add the pork chops. Pan fry for about 4 minutes per side. Make sure you turn on your stove vent because this can get a little smokey. It also helps to use a splatter shield over your pan to catch the oil.
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