- 3 4-ounce pork chops, butterflied
- 4 tablespoons butter, divided in half
- 1 cup sliced onions
- 1 teaspoon red chili flakes
- 2 teaspoons brown sugar
- 1/2 cup red wine
- 1 cup beef stock
- 1 cup broccoli florets, cut in half
- Olive oil
- Salt and pepper
In a pan over medium-high heat, drizzle a touch of olive oil. Season pork chops with salt and pepper, and lay them inside the pan. Sear on each side for 1 minute then remove onto a plate.
In the same pan, add half the butter and melt. Then add the onions and turn the heat to high. Cook the onions for 3 minutes, stirring regularly. Add chili flakes, brown sugar and wine. Reduce this mixture for 2 minutes then add beef stock.
When stock is reduced by half, add broccoli and the other half of butter. Place chops back into pan and continue to cook. Once sauce is reduced and thickened, about 4-6 minutes, adjust seasoning with salt and pepper. Serve while hot.
See more recipes in Fabio’s 30-Minute Italian.
Pork Chops with Cider, Apples and Bacon
Pork Chops in the Style of Porchetta
Clodagh McKenna's Crispy Mustard Breaded Pork Chops with Sweet Potato Wedges