Pork Chops With Broccoli Salsa Verde

Name: Pork Chops With Broccoli Salsa Verde
Yield: 4 Servings
Ingredients: 3 small heads of broccoli (about 1½ lb. total); 2 tsp. fennel seeds; 1½ tsp. sugar; 2 1"-thick bone-in pork rib chops; Kosher salt; 2–3 Tbsp. plus ¼ cup extra-virgin olive oil; 1 small garlic clove, finely grated; ½ cup Castelvetrano olives, crushed, pitted, coarsely chopped; ¼ cup finely chopped parsley; 2 Tbsp. white wine vinegar; 1 tsp. finely grated lemon zest; Freshly ground black pepper; A spice mill or mortar and pestle

By Andy Baraghani

April 20, 2021

Image may contain Food Food Presentation Cutlery Fork Meat Pork Blade Weapon Knife and Cup

Photograph by Heami Lee, food styling by Maggie Ruggiero, prop styling by Sophia Pappas

Broccoli stems have radish-like crunch and sweet flavor but all too often get discarded. Here they get charred just until they’ve slightly softened, then finely chopped and tossed with briny olives, herbs, vinegar, and olive oil to make an assertive sauce for pork chops (or halibut, cod, or steak).

Recipe notes

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