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Skillet Pork Chops and Broccoli

Source of Recipe

Camille Snyder - mom of Nathan Snyder - Kindergarten - Johnson and James Snyder - 3rd - Irick


List of Ingredients

4 loin pork chops, 3/4 inch thick, boneless
2 cloves garlic, crushed (or 2 tsp of jarred minced garlic)
2 Tbsp cooking oil
1/2 c walnuts
Salt and pepper
1 lb broccoli, cut into small flowerets
1/3 c water
3/4 tsp salt
Dash granulated sugar
1/4 - 1/2 c chicken broth
1/2 tsp cornstarch




Recipe

Trim excess fat from pork chops. Rub with crushed garlic. Set aside. Heat 1 Tbsp oil in heavy skillet and add walnuts. Cook over medium heat until toasted. Stir. Remove. Add chops to hot oil. Brown the chops on each side. Lower heat and cover. Cook chops slowly until done—about 25 minutes. Turn once. Season and remove chops. Pour any pan juices over chops. To the same skillet, add remaining oil. Heat and stir-fry broccoli for 1 minute. Combine water, salt and sugar. Add to broccoli. Cover and cook for 3 minutes. Uncover and stir-fry for 2 minutes. Combine chicken broth and cornstarch and then add that mix to the broccoli. Cook for 1 minute. Remove broccoli, return chops with juice to skillet and heat. Place on a serving plate with broccoli. Spoon with sauce and serve sprinkled with walnuts (comment: this is a great quick main dish--very tasty and pretty.)