Juicy pork chops and a side of flavorful veggies makes
for a no-fuss restaurant-quality dinner.
Ingredients
2 (1-inch thick) bone-in pork chops
salt and pepper
1 (3.5 oz) tub Epicurean Butter Roasted Garlic Herb Flavored Butter
1 bunch broccolini
Directions
Lightly oil a grill pan or cast-iron skillet and place over medium high heat.
Pat dry pork chops, salt and pepper both sides and place on hot grill pan.
Cook, turning occasionally, until both sides are nicely browned, about 5 minutes.
Add 2 Tbsp Roasted Garlic Herb Flavored Butter to the pan and baste pork chops, continuing to turn them over occasionally, until a thermometer reads 145°F.
While pork chops are cooking, preheat oven to 425°F. Line a baking sheet with parchment paper.
Melt remaining Roasted Garlic Herb Flavored Butter on stove or in microwave.
Wash broccolini and pat dry. Dip each broccolini head in melted butter and place on baking sheet. Drizzle remaining butter over broccolini and toss to coat.
