First of all, I don't think vegetables will EVER be the same!
We roasted our broccoli for this meal and it was nutty and crunchy, yet tender and sooo scrumptious! We ate up every bit and would have had more if there was even a morsel to spare. You must try this if you haven't already! And if you have, shame on you for never sharing your secrets!! ;)
Spiced Apple Porkchops with Roasted Broccoli
(Courtesy of, who else?.. Rachel Ray)
You will need:
-1 large head of broccoli
-3 garlic cloves, minced
-salt and pepper
-little bit of olive oil
-4 boneless pork loin chops
-1-2 Tbsp butter (Rachel Ray says 2 Tbsp, but I used less and light butter instead)
-1 yellow onion, thinly sliced
-2 Tbsp fresh thyme leaves (stripped from 4-5 sprigs), chopped
-1 Granny Smith apple, cored and thinly sliced
-1/4 tsp ground nutmeg
-1 tsp ground cinnamon
-1 cup chicken stock (I use 99% fat-free, low-sodium)
-Juice of 1 lemon
Preheat oven to 400 degrees.
Trim the end off the broccoli stems and use a peeler to remove the outer layer on the stems. The inside of the stalk is really tender once you remove the thick, fibrous, outer layer! Cut the broccoli lengthwise into spears and place them on a baking sheet. Toss them with the minced garlic, salt and pepper, and a drizzling of olive oil. Roast them in the oven for 15 minutes, until the florets are brown and crispy!
While the broccoli is roasting, heat a little olive oil in a large skillet over medium-high heat. Season the chops on both sides with salt and pepper, then sear them in the pan for a couple of minutes on each side until they are golden brown. Remove the chops from the skillet and reserve.
To the skillet, add the butter, onion, thyme, sliced apple, nutmeg, and cinnamon. Cook about 5 minutes, stirring frequently, until the onions and apples are tender.
Add the chicken stock and bring it to a simmer. Finally, add the chops back in and simmer until the chops are cooked through (about another 8 minutes). Add the lemon juice and stir.
**I was concerned that it might be a little too sweet with the cinnamon and apples, but the tart from the Granny Smith went great with the onions and the sweetness of the red bell pepper! Yum!!
**We loved the roasted vegetables so much that we roasted the zucchini, tomatoes, and mushrooms needed for dinner the next night. Sooooo delicious!
OH! And here's just a small peek at some of the stuff I got for my classroom! :)