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.
