Pork with Broccoli Rabe

There's something about a simple meal of savory seared meat and the crunch of broccoli rabe that goes perfectly together. Especially when the rabe is cooked with all kinds of amazing garlic, anchovies, butter and broth.

Inspired by Michael Symon

• 1 large bunch broccoli rabe, cleaned
• 1 T olive oil
• 3 cloves garlic
• 2 anchovies, ground into a paste
• 1 cup broth (chicken or otherwise)
• 1 T butter
• 2 pork chops

Heat olive oil in a large pan or wok over medium high heat. Add the anchovies and stir to heat through. Add the garlic and cook for 30 seconds (don't let it burn!). Add the broccoli rabe and toss frequently until it begins to wilt. 

After about 2 minutes of cooking, add the broth and butter along with some salt and pepper. Toss throughout the broccoli rabe until the vegetable is cooked to your liking.

Quickly heat a cast iron pan. Salt and pepper both sides of the pork chops and sear about 4 minutes each side, until golden brown and crisp. Slice and serve over the rabe.