Pork Chops with Cheesy Broccoli Rabe Delight
A word to the wise: if you’ve never had broccoli rabe before, you may be alarmed by it’s bitterness. I’ll just say this: it’s not for everyone. If you’re not a big fan of bitter greens, use broccolini instead. It’ll cook at the same rate, but is milder and more broccoli-like in flavor. As for the pork chops, the cook time in the recipe is based upon a 1” thick bone-in pork chop. If you’re working with thinner or thicker pork chops, it’s best to use a thermometer and adjust the time accordingly. You’re looking for a pork chop that’s cooked to medium, and has a rosy, light pink color when sliced, that’s not fully opaque but is certainly not translucent. This means cooking them to an internal temperature of around 135F, and then letting the temperature continue to rise by 5-10 degrees as they carry over.