-
1
Preheat the oven to 400F.
-
2
Trim the very end off of the broccoli stems.
-
3
With a peeler or a paring knife, remove the thick fibrous outer layer of the broccoli stems all the way up to within an inch of where the broccoli shoots off into its florets.
-
4
Cut the broccoli lengthwise into large spears.
-
5
On a baking sheet, toss the broccoli spears with the garlic, salt, pepper, and a generous drizzle of EVOO.
-
6
Place the broccoli in the oven and roast for 15 minutes.
-
7
The florets become brown and crispy and a little nutty tasting.
-
8
YUMMO!
-
9
While the broccoli is roasting, preheat a large skillet over high heat with 2 tablespoons of EVOO (twice around the pan).
-
10
Liberally season the pork chops with salt and pepper and sear on both sides for 2 minutes, or until they are golden brown.
-
11
Remove the chops from the skillet and reserve.
-
12
Add the butter to the pork skillet, add the onion, thyme, sliced apple, nutmeg, and cinnamon.
-
13
Cook, stirring frequently, for 3 to 5 minutes, or until the onion and apples are tender.
-
14
Add the chicken stock and bring up to a simmer.
-
15
Add the pork chops back to the pan and cook for 5 to 7 minutes longer, or until the chops are cooked through.
-
16
Add the parsley and lemon juice to the chops and stir to distribute.
-
17
Serve the chops topped with the spiced-apple pan sauce alongside the roasted broccoli spears.
