with Pesto Garlic Toast & Broccoli

Yield: 2

Sauteed pork chops with a saucy coating that includes fresh rosemary, tangy balsamic vinegar, and creamy garlic herb butter. Complemented with a side of pesto-garlic-herb toast and roasted broccoli.

Needs a replacement for the pesto garlic toast.

Prep: 5 Cook: 20

• 8oz broccoli florets
• 10oz pork chops
• 2TBS garlic herb butter
• ¼oz rosemary
• 1demi-baguette
• 1oz chicken stock concentrate
• 5tsp balsamic vinegar
• 4TBS pesto
• salt & pepper
• 2tsp sugar
• 1TBS cooking oil

Roast broccoli:

Adjust rack to top position and preheat oven to 425°F. Wash and dry produce.

Cut broccoli into bite-size pieces if necessary. Toss on a baking sheet with a drizzle of oil, salt, and pepper.

Roast on top rack until browned and tender, 15-20 minutes.

Prep & cook pork:

Meanwhile, strip rosemary leaves from stems, finely chop leaves until you have 1 tsp.

Pat pork dry with paper towels and season all over with salt and pepper.

Heat a drizzle of oil in a large pan over medium-high heat. Add pork, cook until browned and cooked through, 4- to 6-minutes per side.

Turn off heat, transfer pork to a cutting board. Wipe out pan.

Make pan sauce:

Heat a drizzle of oil in same pan over medium-high heat. Add chopped rosemary, cook, stirring, until fragrant, 30 seconds.

Stir in stock concentrate, vinegar, ¼ cup water, and 2 tsp sugar. Bring to a simmer and cook, stirring occasionally, until slightly reduced, 3- to 4-minutes. Season generously with pepper.

Turn off heat. Stir in half the garlic herb butter until melted (you’ll use the rest in the next step).

Finish & serve:

Mix pesto with remaining garlic herb butter.

Halve baguette lengthwise and toast, spread cut sides with pesto garlic herb butter. Season with salt and pepper. Halve diagonally.

Thinly slice pork crosswise.

Divide pork, pesto garlic toast, and broccoli between plates. Top pork with balsamic rosemary pan sauce and serve.