Categories: Meals

Ingredients

• 2 Yukon Gold potatoes
• 3 tbsp. olive oil
• Kosher salt
• 1 bunch broccoli rabe, trimmed
• Grated zest of 1 lemon, plus wedges for serving
• 2 jarred Calabrian chile peppers, chopped, plus 1 tsp oil from the jar
• 4 boneless pork chops
• Black pepper

Directions

1. Preheat oven to 350. Cut the potatoes into 1/2-inch cubes. Heat 1 tbsp. olive oil in a large cast-iron skillet over high heat, 3 minutes. Add the potatoes; cook, stirring, until tender and browned, 10 to 15 minutes.

2. Meanwhile, bring a pot of generously salted water to a boil. Add the broccoli rabe and cook until just tender, 3-4 minutes. Drain and transfer to a medium bowl. Add 1 tbsp. olive oil, the lemon zest, the chiles and their oil.

3. Season the pork chops with salt and pepper. Push the potatoes to the edge of the skillet, reduce the heat to medium high and add the remaining 1 tbsp. olive oil to the middle of the pan. Add the pork chops and cook until browned, about 2 minutes per side, turning the potatoes as needed. Transfer the skillet to the oven and bake until pork reaches at least 145, 4-5 minutes. Transfer the pork chops to plates.

4. Season the potatoes with salt and stir to coat in the pan drippings. Serve the pork chops with the potatoes, broccoli rabe and lemon wedges.

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