| Level: | Easy |
| Total: | 30 min |
| Active: | 30 min |
| Yield: | 4 servings |
Ingredients
- Kosher salt
- 8 ounces spaghetti
- 4 cups broccoli florets, halved or quartered if large (8 ounces)
- 3 tablespoons unsalted butter
- 1/4 cup chopped fresh parsley
- 1/4 teaspoon grated lemon zest, plus 3 tablespoons lemon juice
- Freshly ground pepper
- 4 bone-in pork chops (1/2 inch thick; about 6 ounces each)
- 1 tablespoon all-purpose flour
- 3 tablespoons extra-virgin olive oil
- 1/3 cup dry white wine
- 2 tablespoons drained jarred capers
Instructions
- Bring a large pot of salted water to a boil. Add the spaghetti and cook as the label directs for al dente, adding the broccoli in the last 2 minutes of cooking. Reserve 1/2 cup cooking water, then drain the pasta and broccoli and return to the pot. Add 1 tablespoon butter, 2 tablespoons parsley, the lemon zest and a big pinch each of salt and pepper. Stir well, adding the reserved cooking water as needed to loosen.
- Meanwhile, season the pork chops on both sides with salt and pepper. Dust with the flour, shaking off any excess. Heat the olive oil in a large skillet over medium-high heat. Add the pork chops and cook until well browned and just cooked through, about 4 minutes per side. Remove to a plate and tent with foil to keep warm.
- Carefully add the wine to the skillet, scraping up the browned bits from the pan. Cook until reduced by about half, then stir in the lemon juice and capers; return to a simmer. Remove from the heat and swirl in the remaining 2 tablespoons each butter and parsley until the butter is melted. Pour in any accumulated juices from the plate of pork. Season the sauce with salt and pepper.
- Divide the spaghetti and broccoli among plates and top each serving with a pork chop. Spoon the sauce on top.
Nutrition Facts
| Calories | 640 |
| Total Fat | 32 grams |
| Saturated Fat | 11 grams |
| Cholesterol | 1111 milligrams |
| Sodium | 432 milligrams |
| Carbohydrates | 49 grams |
| Dietary Fiber | 4 grams |
| Protein | 37 grams |
| Sugar | 2 grams |
| Calories | 640 |
| Total Fat | 32 grams |
| Saturated Fat | 11 grams |
| Cholesterol | 1111 milligrams |
| Sodium | 432 milligrams |
| Carbohydrates | 49 grams |
| Dietary Fiber | 4 grams |
| Protein | 37 grams |
| Sugar | 2 grams |
Reviews
The pork chop by itself with the sauce was amazing. And so easy. I absolutely will make this again.
Exceeded expectations. Absolutely delicious and can’t wait to make again.
This was absolutely delicious. I used cauliflower as I did not have broccoli and added a little fresh garlic. The pork chops were so tender. I did make double the liquid after reading that others stated there wasn’t enough and I am glad I did. I will definitely make this again.
Omg I’m in love with this recipe!!!! It’s pretty easy and so delicious. I had never tried capers before making this dish and debated leaving them out I’m so glad I didn’t they are amazing.
Super yummy and not very difficult to make. Make a little more sauce and add extra capers if you are a fan of them. We really enjoyed the sauce.
Great and not too heavy. The lemon zest and fresh parsley in the pasta kept the dish light and cut the fat from the meat and butter in the sauce. I added more wine to keep sauce thinned out (lol) …. such a nice fast meal!
Yum
This was a delicious recipe. I am not a fan of boiling vegetables so I salted and steamed the broccoli instead before adding it to the dish. I also found the sauce a little too acidic for my taste so I added a little half and half and it was perfect! I will definitely make this again.
Was pretty good, did not make as much sauce as we were expecting. Four about four pork chops we had enough sauce for about 2 pork chops worth. Besides that though, very yummy flavors.
This was very good… I added a little more lemon juice and zest.