Try this Easy Chop Dinner recipe, or contribute your own.
- Carbohydrate 5.91773883656337 g
- Cholesterol 60.6 mg
- Fat 17.502277598656 g
- Fiber 1.5720849374888 g
- Protein 22.2353946946334 g
- Saturated Fat 5.21124515196536 g
- Serving Size 1 1 Serving (182g)
- Sodium 147.177866519457 mg
- Sugar 4.34565389907458 g
- Trans Fat 1.61370523682365 g
- Calories 271 calories
Step-by-step
- In large nonstick skillet, heat oil over medium-high heat. Add garlic and giner; cook, stirring, for 1 minute. Add pork shops; cook, turning once until browned on both sides, about 4 minutes.
- Add 1/4 cup of broth and cover. Reduce heat to low; cook until pork chops are cooked through and no longer pink, about 20 minutes. Transfer pork chops to serving plates; cover to keep warm.
- Meanwhile, in a large saucepan, bring 2 inches of wate to a boil over high heat. Place broccoli in a steamer backet in pan. Cover and steam until broccoli is tender, about 5 minutes.
- Combine remaining broth, mustard, vinegar, honey, and pepper. Mix well.
- Add broth mixture to skillet. Increase heat to high. Cook until thickened, about 5 minutes. Arrange broccoli on plates with pork chops. Spoon sauce over pork chops. Sprinkle broccoli with sesame seeds. Serve immediately.
Unlike traditional braises that submerge meat entirely in liquid for hours, this skillet method relies on a minimal volume of broth beneath a tight-fitting lid to steam-cook center-cut pork cuts while rendering surface fat. Controlling the moisture level inside the pan prevents the exterior from turning rubbery before the interior reaches doneness.
Thermal Management and Freezing Behavior
Pork protein tightens rapidly when subjected to sustained high heat, yielding a tough texture. Browning the chops over medium-high heat for approximately 4 minutes creates desirable Maillard compounds on the surface, but the subsequent 20-minute low-heat phase requires strict temperature moderation. Freezing cooked pork chops in their pan sauce helps mitigate moisture loss during storage, protecting the lean center-cut meat from freezer burn. Store the sealed portions for up to 2 months at 0 degrees Fahrenheit or below. Thaw frozen portions completely in the refrigerator over a 24-hour window before reheating gently on the stovetop over low heat with an extra splash of water or broth to reconstitute the sauce.Sauce Reduction and Steaming Mechanics
Deglazing the skillet after transferring the meat allows accumulated pan drippings to emulsify with the added Dijon mustard, honey, and red-wine vinegar. High heat applied during the final 5-minute reduction phase evaporates excess water, concentrating the starches and natural proteins into a clingy glaze. Steam the broccoli separately in a covered basket over boiling water for exactly 5 minutes to preserve chlorophyll and maintain a crisp-tender cellular structure without waterlogging the florets.
