Bone-In Pork Chops

  • 4 Bone-In Pork Chops
  • 8 Tbsp. Italian Extra Virgin olive oil
  • 1 tsp. garlic, finely sliced
  • 1 tsp. cloves, finely sliced
  • ¼ tsp thyme leaves
  • ½ tsp. Italian parsley, no stems, finely chopped
  • Kosher or fine grind sea salt to taste
  • Fine grind black pepper to taste

Braised Broccoli Rabe

  • 16 oz. broccoli rabe
  • 1 gallon boiling water
  • 2 Tbsp. Kosher salt
  • 1 tsp. garlic cloves, peeled and sliced on the bias
  • 1 Yellow onion, peeled and cut into strips 1/8” wide and 2” long
  • 1 Tbsp. red finger pepper, cut on slight bias to 1/8” strips
  • 3 cups Extra Virgin olive oil



Pork Chops

Meal Course:


Dish Type:



Braised Broccoli Rabe

  1. Wash broccoli rabe and drain well.
  2. In a heavy bottom pot, bring water to a rapid boil.
  3. Add remaining ingredients and boil for 5 minutes.
  4. Add broccoli rabe and cook for 5 to 7 minutes. Drain broccoli rabe and cool using an ice bath.
  5. Place blanched broccoli rabe in a plastic tub and drizzle with the extra virgin olive oil. Cover and refrigerate up to four days.

Bone-In Pork Chops

  1. Allow the marinating porterhouse chops to sit at room temperature for 2 hours. This will allow the meat to soften and cook evenly.
  2. Place the room temperature porterhouse chops onto a pre heated grill. Cook until the interior flesh becomes pink.
  3. Arrange the grilled chops and braised broccoli rabe on a serving platter. Serve at once.