Ingredients

4 servings

　　Zest and juice of 1 navel orange

　　3 tablespoons light brown sugar

　　1 cup chicken stock or broth

　　2 sprigs of fresh rosemary, leaves removed and chopped

　　1/2 teaspoon crushed red pepper flakes

　　Salt and freshly ground black pepper

　　2 tablespoons extra-virgin olive oil (EVOO)

　　4 1-inch-thick center-cut pork loin chops

　　1 1/2 pounds broccolini (3 bunches)

　　3 tablespoons cold unsalted butter

　　Zest and juice of 1 lemon

　　1/4 cup fresh flat-leaf parsley leaves (a generous handful), chopped

　　Crusty bread

　　

Step 1

In a medium sauce pot over high heat, combine the zest and juice of the orange, brown sugar, chicken stock, rosemary, crushed red pepper flakes, salt, and pepper. Bring the mixture to a boil, then lower the heat to a simmer and cook until reduced by half.

　　

Step 2

Heat a large skillet over medium-high heat with the EVOO (twice around the pan). Season the chops with salt and pepper, then add to the hot skillet. Cook the chops for 5 minutes on each side.

　　

Step 3

While the pork chops are cooking, trim the broccolini ends. Place the thin stalks into a skillet and cover with water. Cover the skillet and bring to a boil. Add salt and reduce the heat. Simmer the broccolini for 5 to 6 minutes, until tender and bright green.

　　

Step 4

Drain the broccolini and return the skillet to the stove over medium heat. Add the butter, lemon zest, and lemon juice. Add the broccolini to the skillet and stir and toss until the butter melts. Season the lemon-butter broccolini with salt and pepper.

　　

Step 5

Add the parsley to the reduced rosemary–orange glaze. Pour the glaze over the cooked pork chops. Toss to coat and transfer to a serving platter. Serve along with the lemon-butter broccolini and some crusty bread.

　　Rachael Ray 365: No Repeats