Pan Roasted Pork chop.
- 1 pork chop
- 6 – 8 baby potatoes halved
- 2 leaves kale chopped
- 2 large pieces broccoli chopped
- 3 sun-dried tomatoes chopped
- 1- inch slice red onion chopped
- 1 clove garlic chopped
- 1 pinch habanero pepper minced (or anything to add a hint of heat)
- pinch thyme
- pinch sage
- salt and pepper
- olive oil
- 1 cup stock/broth
- 1 Tbsp butter
- 1 Tbsp flour
- In a large pan (preferably heavy cast iron), add enough olive oil to coat the bottom of the pan, and bring to medium-high heat. Once heated, add the pork chop on one side, and your halved baby potatoes on the other. Season everything with salt and pepper.
- Once pork chop has a good sear on the one side (after about 5-7 minutes), flip it and cook until done (a couple more minutes – or until it reaches and internal temperature of 150°F).
- Remove pork chop from pan and let rest.
- While pork chop is resting, add the broccoli, along with the red onion, garlic, and habanero pepper and an extra drizzle of olive oil, roasting for about 5 minutes, until broccoli and potatoes start to brown.
- Once browned, add in your kale, a pinch of thyme, and pinch of sage. Mix to combine, then add about a 1/2 cup of stock. Cook until stock has absorbed.
- Remove potatoes and vegetables from pan.
- Add 1 Tablespoon of butter, and tablespoon of flour, mixing together. Once flour has absorbed into the butter, and is bubbling, add about a 1/2 cup of stock, mixing until thickened. Add more stock if pan gravy becomes too thick, or cook longer if gravy is too thin.
- Serve pork with vegetables and pan gravy.