Wednesday, February 9, 2011

Pork chops and Broccoli

This broccoli was inspired by my favorite broccoli at Ki Sushi in Brooklyn.  I'm not really sure what they do to it but this is my nearest approximation of it.  Sometimes I will toast some pine nuts and throw those in with the broccoli too.

2 Pork chops about 1 inch thick
1 head of broccoli
1/2 cup chicken stock
1 TBSP of butter
2 Garlic cloves minced
Olive oil

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.
Pork Chops:
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.

Ki Sushi
122 Smith Street
Brooklyn, NY


  1. I've tried recreating the broccoli by sauteing the broccoli a bit then stir frying it with chicken stock, garlic, and pine nuts, but your way lets me use steam-in-the-bag broccoli. I think the chicken stock is key.

  2. I think steaming makes the whole production easier. Chicken stock is totally key.