I’m fixating on broccoli rabe these days.  I don’t know why – other than that it is delicious and lends itself to nice friendships with garlic, goat cheese, and savory soft onions.  This recipe came from Urban Italian, which has moved to the top of my wishlist after producing two show-stopping dishes.  This rabe was blanched, then sauteed together with garlic, a Vidalia onion, and sun-dried tomatoes, then topped with toasted pine nuts and soft goat cheese right before serving.  Each bite was savory and sweet, with a really lovely mouthfeel.  I can’t wait to make this again, though maybe I won’t sweat making a fancy protein to go along with it since really, we just wanted the rabe.

On the side, then, we had pork chops prepared using a technique from The River Cottage Meat Book – the chops were seared a bit on the stove, then roasted in the oven with a head of garlic.  Our oven runs hot and the chops were on the thin side, so they made it to the table a little dry and tough – which made me doubly glad that we had a savory and amazing bit of veg to compensate.  Better luck next time!

Recipe:
Pan to Oven Baked Pork Chops from The River Cottage Meat Book
Broccoli Rabe with Goat Cheese, Onions & Pine Nuts from Urban Italian