Let me start by saying, THANK YOU for supporting me in this fun journey I decided to take LESS than a MONTH ago! As promised, my first giveaway is going to take place now that my Facebook page hit 200 fans. Details tomorrow (hint: kitchen fun for snow days!)…and once we hit 250, there will be another one…so please, keep spreading the word!
Now for tonight’s dinner…I made use of the oven, stovetop and indoor grill, and the meal was still super easy.
First, I prepped the tomatoes (recipe below) and put them in the oven.
Then, I put the broccoli rabe in the bowl that the tomatoes marinated in to use up the extra oil and garlic, mixed it around, and threw it in a dutch oven (with oil and garlic in it, along with a little crushed red pepper). Top it with a bit of salt (helps reduce it down) and toss occasionally (tongs work best).
While the two sides were cooking, I put the pork chops on the grill. I used thin boneless chops, but you could certainly use thick chops (which would need to cook longer) or bone-in. All I did was put a tiny bit of EVOO on them, some garlic powder and oregano. Period. Squeeze lemon on them when they’re finished.
The timing pretty much worked out so that all were done at the same time….even if the broccoli rabe cooks down before the pork is done, just take it off the heat and cover it. It gets served at room temp anyway.
And to those who are “‘afraid” of broccoli rabe…don’t be. It’s awesome. And it’s very good for you. If you really can’t stand the bitterness, boil it before sauteing it…it takes some of the bite out. Make sure to wash it thoroughly and cut the stems off before cooking. Try it…you won’t be disappointed!
Grilled Pork Chops with Sauteed Broccoli Rabe & Roasted Stuffed Tomatoes
(see above for details on the pork and broccoli rabe)
Roasted Tomatoes with Garlic, Gorgonzola and Herbs
12 Roma tomatoes, sliced in half lengthwise (I used 4 tomatoes on the vine)
1/4 cup olive oil (I used 1/8 cup)
2 cloves garlic, minced
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
3/4 cup plain breadcrumbs (I used much less, about 1/3 cup)
3/4 cup finely crumbled gorgonzola or grated Parmesan cheese (I used gorgonzola)
2 tablespoons chopped fresh flat-leaf parsley (I omitted since I didn’t have any)
Preheat the oven to 375 degrees F.
Using a teaspoon or grapefruit spoon, remove the seeds from the tomatoes. Place the tomato halves, cut side down, on paper towels to drain, about 5 minutes.
In a large bowl, mix together 2 tablespoons of the olive oil, garlic, salt, and pepper. Using clean hands, gently toss the drained tomato halves in the oil mixture until coated. Marinate the tomatoes for 10 minutes.
In a small bowl mix together the breadcrumbs and gorgonzola cheese.
Place the marinated tomato halves, cut side up, on a parchment paper-lined baking sheet. Fill each tomato half with the breadcrumb filling. Drizzle with the remaining olive oil. Bake for 20 to 25 minutes until slightly softened and the underside of the tomatoes are brown. (I cooked mine for 17 minutes)
Arrange the cooked tomatoes on a serving platter. Sprinkle with the chopped parsley and serve immediately.