Pork Chops with Garlicky Broccoli

Ingredients

• 1 1/2 lb broccoli with stems, trimmed and cut into spears
• 6 tbsp extra-virgin olive oil, divided
• 1 cup panko breadcrumbs, preferably whole-wheat
• 1/4 cup grated Parmesan cheese, plus more, for serving
• 1/4 cup whole-wheat flour
• 1 large egg, lightly beaten
• 4 (4 ounce) boneless pork chops, trimmed
• 3/4 tsp salt, divided
• 1 tsp lemon juice
• 4 clove garlic, thinly sliced
• 1/4 tsp crushed red pepper
• 2 tbsp red-wine vinegar
• 1 sprig Chopped fresh thyme, for garnish

Instructions

1. Position rack in upper third of oven; preheat broiler to high. Line a rimmed baking sheet with foil.
2. Toss broccoli with 1 1/2 tablespoons oil on the prepared pan and spread in an even layer. Broil, stirring once, until charred in spots, about 10 minutes. Transfer to a bowl and set aside.
3. Meanwhile, combine breadcrumbs and Parmesan in a shallow dish. Place flour in another shallow dish and egg in a third shallow dish. Sprinkle pork with 1/4 teaspoon salt, then dredge in the flour, shaking off excess; dip in the egg, letting excess drip off; and coat with the breadcrumb mixture.
4. Heat 3 tablespoons oil in a large nonstick skillet over medium-high heat. Add the pork and cook, turning once, until golden brown and an instant-read thermometer inserted in the thickest portion registers 145 degrees F, about 6 minutes total. (If the pork is browning too quickly, reduce heat to medium.) Transfer to a plate and drizzle with lemon juice. Tent with foil.
5. Wipe the pan clean. Add the remaining 1 1/2 tablespoons oil, garlic and crushed red pepper and cook over low heat, stirring, until the garlic is sizzling, about 3 minutes. Remove from heat and stir in vinegar and the remaining 1/2 teaspoon salt. Drizzle over the reserved broccoli and toss to coat. Serve the pork and broccoli with more Parmesan and thyme, if desired.