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

• 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

1. Preheat a large nonstick skillet over medium heat with 1 tablespoon of the EVOO, once around the pan.
2. Add the soppressata strips, spreading them evenly in the skillet, and cook, stirring frequently, until they are crispy, about 4 to 5 minutes.
3. While the soppressata is getting crispy, start the pork chops.
4. Preheat a second skillet over medium-high heat with 2 tablespoons of the EVOO.
5. Season the pork chops with salt, pepper, and the rosemary.
6. Add the chops and cook for 5 minutes on each side.
7. Back to the soppressata: remove the crispy soppressata to a paper-towel-lined plate and reserve.
8. Return the skillet to the heat with 1 tablespoon of the EVOO.
9. Add the broccoli florets and the bite-size stem pieces, season them with pepper and just a little salt, spread the broccoli out evenly in the skillet, and try not to stir it for about 2 minutes in order for it to take on a little color.
10. Once it is lightly colored, stir and add half of the garlic and half of the chopped onions.
11. Continue to cook for about 2 minutes, then add 1/2 cup of the chicken stock.
12. Turn the heat down to medium, and continue to cook until the broccoli is nice and tender, about 5 minutes.
13. If the skillet gets dry before the broccoli is tender, add another splash of either the chicken stock or water.
14. Once the pork chops have done their time in the skillet, transfer to a platter and loosely cover with foil.
15. Return the pan to the heat and add the remaining tablespoon of EVOO and the remaining garlic and onions.
16. Season with a little salt and pepper.
17. Saute the onions for 3 to 4 minutes, until they are nice and tender, stirring frequently.
18. Add the balsamic vinegar; cook for about 30 seconds, then add the remaining 1 cup of chicken stock.
19. Bring it up to a bubble and continue to cook for about 2 minutes, or until there is only about 1/2 cup of liquid left in the skillet.
20. Turn the heat off and add the butter and chopped parsley, stirring and shaking the pan until the butter has completely melted.
21. Distribute the broccoli among 4 serving plates and top each serving with a little of the crispy soppressata.
22. Arrange a pork chop on each plate and drizzle it with the balsamic pan gravy.
23. Serve with a big hunk of crunchy bread.

evoo, thin, center, salt, rosemary, head broccoli, garlic, onion, chicken stock, balsamic vinegar, unsalted butter, flatleaf parsley, crusty bread

Taken from www.epicurious.com/recipes/food/views/rosemary-pork-chops-with-balsamic-pan-gravy-and-broccoli-with-crispy-soppressata-374690 (may not work)