0217 Pan-to-Oven Pork Chops and Amazing Broccoli Rabe

Pan-to-Oven Pork Chops + Broccoli Rabe with Goat Cheese, Onions, and Pine Nuts

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!

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

0209 Grilled Halibut and Broccoli Rabe with Garlic

Dinner tonight: a bit of fish, rescued from the freezer, and broccoli rabe with golden bits of garlic.  Slices of warmed Avalon International bread on the side.

0209 Grilled Halibut and Broccoli Rabe with Garlic

This was our first experiment with broccoli rabe, which in flavor and appearance is somewhere between broccoli and kale.  Take a few cloves of garlic, slice thin, and saute in olive oil until golden.  Remove the garlic and add the broccoli rabe, sliced into 2″ pieces, thick stems remove. Add some crushed red pepper, cover and braise for 5-10 minutes.  The dish was flavorful and paired nicely with halibut, rescued from freezer purgatory and grilled up with salt, pepper, and a bit of lemon.  The freezer time may have affected the texture of the fish, which tasted a bit more like chicken than I was expecting.  Perhaps it was the preparation?  Not sure.  The broccoli rabe was savory, with a hint of spice, though Shane needed to add both salt and pepper.

A footnote: the cats went CRAZY over this meal, with Mina begging for broccoli rabe and Basil for bits of fish.  Whoever heard of a cat who loved greens more than fish?

A second footnote: I am heeding Janet‘s advice and leaving the real camera on the table in hopes of reducing the cameraphone photos that have plagued this blog in the last few weeks.  I also promise to try harder with the white balance, something that’s hard to get right in our often dimly lit place.  Hold me to this!