Crispy Rice Pork Chop with Charred Broccoli and Blue Cheese with balsamic demi-glace

(from castro15’s recipe box)

Categories: Meals

Ingredients

  • 2 fl. oz. Liquid Egg
  • 12 oz. Broccoli
  • 2 Garlic Cloves
  • 1 cup Crispy Rice Cereal
  • 1/2 tsp. Smoked Paprika
  • 2 Boneless Pork Chops
  • 3/4 oz. Blue Cheese
  • ⅓ fl. oz. Balsamic Vinegar
  • 4 Tbsp. Bonewerks Classic Veal Demi-Glace

Directions

  1. Preheat oven to 425 degrees. Thoroughly rinse produce and pat dry. Prepare a baking sheet with foil and cooking spray.

  2. Cut broccoli florets into large bite-sized pieces. Mince garlic. Keep crispy rice cereal in shipping bag and, using a small pan, break into a coarse powder. Add smoked paprika, crushed crispy rice cereal, ½ tsp. salt, and ¼ tsp. pepper to a medium bowl. Rinse pork chops, pat dry, and season both sides with ½ tsp. salt and ¼ tsp. pepper.

  3. Reserve 1 Tbsp. crispy rice cereal mixture for a later use. Place liquid egg in a second mixing bowl. Dip pork chops in egg, shake off excess, and then dip in cereal. Toss to coat completely and use your hands to adhere mixture to pork. Transfer to a plate and let rest 5 minutes before cooking. Resting allows breading to better adhere to chops after cooking.

  4. Place broccoli on prepared baking sheet. Drizzle with 1 tsp. olive oil and season with ½ tsp. salt and ¼ tsp. pepper. Toss to coat, spread into a single layer, and roast 12-15 minutes, or until tender and beginning to caramelize. Remove from oven, sprinkle with blue cheese crumbles, and top with reserved crispy rice cereal mixture. Bake 4 additional minutes, or until cheese has melted slightly.

  5. While broccoli roasts, heat 2 tsp. olive oil in a medium pan over medium heat. Add pork chops to hot pan and cook on one side 5-6 minutes, or until golden brown. Flip pork chops, add 2 more tsp. olive oil, and cook 5-6 more minutes, or until well-browned and pork reaches a minimum internal temperature of 145 degrees. Remove to a plate and wipe pan clean.

  6. Return pan used to cook pork to medium heat. Add ½ tsp. olive oil and garlic to hot pan. Cook 30 seconds, or until fragrant. Add balsamic vinegar and cook 30 seconds, or until reduced slightly. Add demi-glace and ¼ cup water, bring to a simmer, and cook 2 minutes, or until slightly thickened. Taste and season with a pinch of salt and pepper if necessary.

  7. Place a serving of broccoli on a plate next to a pork chop. Spoon sauce in front of pork chop and serve.

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