One-skillet Italian smothered pork chops with broccoli rabe bring restaurant polish to a weeknight table in under 40 minutes. Seared pork chops get layered with roasted sweet red peppers, tender broccoli rabe, and melting slices of fresh mozzarella. Everything finishes under the broiler in the same pan it started in.
Craving a restaurant-quality meal that’s shockingly easy to make on a busy weeknight? Look no further! This one-skillet wonder combines perfectly seared, juicy pork chops with the slightly bitter bite of broccoli rabe, the sweetness of roasted red peppers, and a glorious blanket of melted fresh mozzarella. It’s a symphony of flavors and textures that comes together in under 40 minutes, making it your new go-to for a delicious and impressive dinner.
Ingredients
• 2 pounds / 900g (31.7 oz) broccoli rabe
• 4 boneless pork loin chops, about 1-inch / 2.5 cm thick
• 1 teaspoon / 6g (0.21 oz) salt
• 1 teaspoon / 3g (0.11 oz) garlic powder
• 2 teaspoons / 4g (0.14 oz) black pepper
• 1 tablespoon / 15ml canola oil
• 2 cups / 380g (13.4 oz) sliced roasted sweet red peppers, drained
• 4 ounces / 113g (4 oz) fresh mozzarella cheese, sliced
Instructions
1. Directions
2. Position an oven rack 4-6 inches from the heat source and preheat the broiler. Trim the tough, woody ends from the broccoli rabe and discard any yellowed leaves.
3. Bring a large pot of salted water to a boil. Add the broccoli rabe and blanch for 3-5 minutes until tender-crisp. Using tongs, immediately transfer it to a bowl of ice water to stop the cooking. Once cool, drain thoroughly and pat dry.
4. Pat the pork chops dry with a paper towel. In a small bowl, mix the salt, garlic powder, and pepper. Season the pork chops on all sides. Heat the oil in a large, broiler-safe skillet over medium-high heat. Add the pork chops and sear for 4-5 minutes per side, until golden brown and cooked through. Remove the skillet from the heat.
5. Layer the seared pork chops with the sliced roasted red peppers, the blanched broccoli rabe, and finally the fresh mozzarella slices.
6. Transfer the skillet under the preheated broiler. Broil for 2-3 minutes, or until the cheese is melted, bubbly, and lightly golden. Watch closely to prevent burning. Let rest for 5 minutes before serving.
Nutritional Information
• Nutrition Facts (per serving)
• Calories: 365
• Fat: 20g
• Carbohydrates: 4g
Pro Tips
• for Success
• Don’t skip the ice bath for the broccoli rabe. It locks in the vibrant green color and prevents it from becoming mushy.
• Patting the pork chops completely dry before seasoning is the secret to achieving a beautiful, golden-brown crust.
• Ensure your skillet is broiler-safe. A well-seasoned cast-iron skillet is perfect for this recipe as it goes seamlessly from stovetop to oven.
FAQ
Q: Is blanching the broccoli rabe really necessary
A: Yes, blanching the broccoli rabe and shocking it in an ice bath is a crucial step. It ensures the vegetable is tender-crisp, locks in its vibrant green color, and prevents it from becoming mushy when you broil it with the cheese.
Q: How do I get a perfect golden-brown crust on the pork chops
A: The secret to a beautiful sear is to pat the pork chops completely dry with a paper towel before you season them. This removes excess moisture, allowing the surface to brown and caramelize effectively in the hot oil.
Q: What is the best type of skillet for this pork chop recipe
A: A large, broiler-safe skillet is essential since the dish finishes under the broiler. A well-seasoned cast-iron skillet is the ideal choice because it distributes heat evenly on the stovetop for a perfect sear and can safely be transferred to the oven.
Q: Can I use a different kind of cheese
A: Absolutely. While fresh mozzarella provides a wonderful melt, you could substitute it with provolone for a sharper flavor or even pre-shredded low-moisture mozzarella for convenience. Just watch it closely under the broiler.
Pro Tips
- Pat the pork chops bone dry before seasoning and searing. Dry surface means a proper golden-brown crust instead of pale, steamed meat.
- Use a broiler-safe skillet, ideally well-seasoned cast iron. The whole recipe moves from stovetop sear to broiler finish in one pan, and a good skillet makes that seamless.
- Don't skip the ice bath after blanching the broccoli rabe. It locks in the vibrant green colour and stops the stalks from going mushy under the broiler.
- Layer in order: pork, roasted red peppers, broccoli rabe, then mozzarella on top. The cheese acts as the blanket that holds everything together when you slice.
- Watch the broiler closely during its 2-3 minutes; fresh mozzarella goes from bubbly to burned fast. Let the skillet rest 5 minutes before serving so the chops stay juicy.
Frequently Asked Questions
Can I make these pork chops ahead of time?
The dish is best served right after broiling while the mozzarella is molten. You can blanch the broccoli rabe and prep the seasoning a day ahead to make dinner quick.
What can I use instead of broccoli rabe?
Regular broccoli or broccolini blanch the same way and keep the carbs at 4g per serving. Whatever green you use, give it the ice bath so it stays bright and firm.
Is this dish keto-friendly?
Yes. Each serving has 4g carbs with 38g protein and 20g fat. The carbs come almost entirely from the broccoli rabe and roasted peppers, with no starches involved.
Why do I need a broiler-safe skillet?
The recipe sears the chops on the stovetop and finishes everything under the broiler in the same pan. A well-seasoned cast-iron skillet handles both without any transfer.
Recipe card below.
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One-Skillet Italian Smothered Pork Chops with Broccoli Rabe
Ingredients
Method
- Directions
- Position an oven rack 4-6 inches from the heat source and preheat the broiler. Trim the tough, woody ends from the broccoli rabe and discard any yellowed leaves.
- Bring a large pot of salted water to a boil.
- Add the broccoli rabe and blanch for 3-5 minutes until tender-crisp.
- Using tongs, immediately transfer it to a bowl of ice water to stop the cooking.
- Once cool, drain thoroughly and pat dry.
- Pat the pork chops dry with a paper towel.
- In a small bowl, mix the salt, garlic powder, and pepper.
- Season the pork chops on all sides.
- Heat the oil in a large, broiler-safe skillet over medium-high heat.
- Add the pork chops and sear for 4-5 minutes per side, until golden brown and cooked through.
- Remove the skillet from the heat.
- Layer the seared pork chops with the sliced roasted red peppers, the blanched broccoli rabe, and finally the fresh mozzarella slices.
- Transfer the skillet under the preheated broiler. Broil for 2-3 minutes, or until the cheese is melted, bubbly, and lightly golden. Watch closely to prevent burning.
- Let rest for 5 minutes before serving.
- Don't skip the ice bath for the broccoli rabe. It locks in the vibrant green color and prevents it from becoming mushy.
- Patting the pork chops completely dry before seasoning is the secret to achieving a beautiful, golden-brown crust.
