Grilled Pork with Broccoli
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Easy
One of my favorite weeknight dinners is this grilled pork with broccoli because it comes together in under an hour and tastes like you spent way more effort than you actually did. The pork chops get a beautiful char on the grill while the broccoli roasts alongside them with garlic, herbs, and a squeeze of lemon. What I love most is that broccoli is packed with vitamin C and fiber, making this meal feel as good as it tastes. It's simple, it's quick, and honestly, it never fails to impress whoever's sitting at my table.
Ella x
Ingredients
- 4pork chops(1.5 inches thick)
- ¾ kgfresh broccoli(cut into florets)
- 4 tablespoonsolive oil
- 4garlic cloves(minced)
- 2 sprigsfresh rosemary
- 2 sprigsfresh thyme
- 3 tablespoonslemon juice
- 2 tablespoonsbutter
- 1½ teaspoonssea salt
- ½ teaspoonblack pepper
- 1 teaspoongarlic powder
- ½ teaspoonsmoked paprika
Detail level
Instructions
- 1
Remove pork chops from the refrigerator 15 minutes before cooking. In a small bowl, combine minced garlic, rosemary, thyme, salt, pepper, garlic powder, and smoked paprika with 2 tablespoons of olive oil to create a paste.
Tip: Bringing the pork to room temperature ensures even cooking throughout.
- 2
Preheat your grill to medium-high heat (about 400°F). Pat the pork chops dry with paper towels and rub the herb-garlic paste evenly over both sides of each chop.
Tip: Dry pork develops a better crust and the herb paste adheres better.
- 3
Toss the broccoli florets in a bowl with the remaining 2 tablespoons of olive oil, salt, and pepper until well coated.
Tip: Even coating prevents some florets from burning while others stay pale.
- 4
Place pork chops directly on the grill grates and cook for 6-7 minutes on the first side without moving them. Flip once and cook for another 6-7 minutes until the internal temperature reaches 145°F.
Tip: Resisting the urge to flip early creates beautiful grill marks and better flavor development.
- 5
In the final 2 minutes of cooking the pork, place broccoli florets on a separate area of the grill, arranging them in a single layer cut-side down.
Tip: Starting the broccoli later prevents it from overcooking while the pork finishes.
- 6
Grill the broccoli for 4-5 minutes per side until the florets are tender with charred edges, stirring occasionally for even cooking.
Tip: Look for some blackened spots—this creates amazing caramelized flavor.
- 7
Transfer the cooked pork chops to a resting plate and tent with foil. Let rest for 5 minutes to retain juices.
Tip: Resting redistributes juices throughout the meat for maximum tenderness.
- 8
While the pork rests, melt butter in a small skillet and combine with fresh lemon juice. Toss the grilled broccoli in this lemon-butter sauce and season to taste with additional salt and pepper.
Tip: The warm lemon butter brings brightness and richness to the broccoli.
- 9
Plate the rested pork chops and divide the lemon-butter broccoli among the plates. Drizzle any remaining pan sauce over the top and serve immediately.
Tip: Serve immediately while everything is still hot for the best experience.
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