Pork Chops with Broccoli Rabe & Roasted Peppers

A tasty second course suitable for all occasions with pork and tender stir-fried broccoli rabe and peppers. Pork such as chicken, turkey and rabbit, is white meat with an excellent co-efficient of digestibility, to be enjoyed at its best, needs complete cooking up to the innermost parts. 

Its complete cooking at 70 ° C not only serves to enhance its flavor, but it is necessary to eliminate the harmfulness of bacterial contamination during slaughter and above all to break down any parasitosis of which the live animal is frequently subject. 

The consumption of pork should be limited in case of hypercholesterolemia. Due to the content of good amounts of water-soluble vitamins (thiamine, riboflavin and niacin), mineral salts such as: iron, potassium and phosphorus if it is very lean and cooked to perfection, it is an ideal food for feeding women during pregnancy, as it provides all the necessary nutrients with a minimum intake of calories. This is a super appetizing meat! There is nothing more beautiful than the classic feast, when it's cold and snowy outside. 

So, I delighted with this goodness. It is not necessary to have to use who knows how many ingredients to make something delicious. Two are enough here: broccoli rabe and pork chops. In my recipe today I propose a second course excellent and tasty. Let's see how to prepare pork chops with broccoli rabe in my recipe step by step.

Ingredients 

Pork chops 4

Broccoli rabe 500 gr

Peppers 3

Garlic 2 clove

Extra virgin olive oil to taste

Salt to taste

Fennel seeds a pinch

Procedure

First clean the broccoli rabe: Wash the broccoli rabe in cold water at least three times and then drain them well of the excess water. Take a non-stick pan, pour extra virgin olive oil and a clove of garlic cut in half and without skin. Put the pan on the heat over low heat and brown the garlic. Remove the pan from the heat, let cool only 1 minute then drop the broccoli rabe (beware of oil splashes). Put the pan back on the heat. Cover it with a lid until the broccoli rabe soften, then let them cook for the remaining time uncovered. Add salt to the broccoli rabe and peppers. A tasty second course suitable for all occasions with pork and tender stir-fried broccoli rabe and peppers. Pork such as chicken, turkey and rabbit, is white meat with an excellent co-efficient of digestibility, to be enjoyed at its best, needs complete cooking up to the innermost parts. Its complete cooking at 70 ° C not only serves to enhance its flavor, but it is necessary to eliminate the harmfulness of bacterial contamination during slaughter and above all to break down any parasitosis of which the live animal is frequently subject. The consumption of pork should be limited in case of hypercholesterolemia. Due to the content of good amounts of water-soluble vitamins (thiamine, riboflavin and niacin), mineral salts such as: iron, potassium and phosphorus if it is very lean and cooked to perfection, it is an ideal food for feeding women during pregnancy, as it provides all the necessary nutrients with a minimum intake of calories. This is a super appetizing meat! 

There is nothing more beautiful than the classic feast, when it's cold and snowy outside. So, I delighted myself with this goodness. It is not necessary to have to use who knows how many ingredients to make something delicious. Two are enough here: broccoli rabe and pork chops. In my recipe today I propose a second course excellent and tasty. 

Let's see how to prepare pork chops with broccoli rabe and peppers in my recipe step by step.

Ingredients 

Pork chops 4

Broccoli rabe 500 gr

Peppers 3

Garlic 2 clove

Extra virgin olive oil to taste

Salt to taste

Fennel seeds a pinch

Procedure

First clean the broccoli rabe: Wash the broccoli rabe in cold water at least three times and then drain them well of the excess water. Take a non-stick pan, pour extra virgin olive oil and a clove of garlic cut in half and without skin. Put the pan on the heat over low heat and brown the garlic. Remove the pan from the heat, let cool only 1 minute then drop the broccoli rabe (beware of oil splashes). Put the pan back on the heat. Cover it with a lid until the broccoli rabe soften, then let them cook for the remaining time uncovered. Add salt to the broccoli rabe and turn off the heat when cooked. At this point proceed with the cooking of pork chops. Take a large enough pan that can contain all four pork chops and then also the broccoli rabe, and the peppers cut into pieces, pour the oil add the clove of garlic (this time poached) and let it heat, without letting it burn. Meanwhile, slightly affect the pork chops in several places with the tip of the knife (this operation avoids crumpling during cooking) and then place them in hot oil and let them cook until they are well browned on both sides. When the chops are well browned, salt them enough and add the previously prepared broccoli rabe, a pinch of wild fennel seeds and let it flavor for about 2 -3 minutes then turn off the heat. Serve the pork steaks and broccoli rabe and  peppers and serve them on the table beautifully steaming hot.turn off the heat when cooked. At this point proceed with the cooking of pork chops. Take a large enough pan that can contain all four pork chops and then also the broccoli rabe, and the peppers cut into pieces, pour the oil add the clove of garlic (this time poached) and let it heat, without letting it burn. Meanwhile, slightly affect the pork chops in several places with the tip of the knife (this operation avoids crumpling during cooking) and then place them in hot oil and let them cook until they are well browned on both sides. When the chops are well browned, salt them enough and add the previously prepared broccoli rabe, a pinch of wild fennel seeds and let it flavor for about 2 -3 minutes then turn off the heat. Serve the pork steaks and broccoli rabe and  peppers and serve them on the table beautifully steaming hot.