- Level:Easy
- Total: 30 min
- Active: 30 min
- Yield:4 servings
Nutrition Info - Nutritional Analysis
- Per Serving
- Calories
- 640
- Total Fat
- 32 grams
- Saturated Fat
- 11 grams
- Cholesterol
- 1111 milligrams
- Sodium
- 432 milligrams
- Carbohydrates
- 49 grams
- Dietary Fiber
- 4 grams
- Protein
- 37 grams
- Sugar
- 2 grams
Ingredients
Directions
- Bring a large pot of salted water to a boil. Add the spaghetti and cook as the label directs for al dente, adding the broccoli in the last 2 minutes of cooking. Reserve 1/2 cup cooking water, then drain the pasta and broccoli and return to the pot. Add 1 tablespoon butter, 2 tablespoons parsley, the lemon zest and a big pinch each of salt and pepper. Stir well, adding the reserved cooking water as needed to loosen.
- Meanwhile, season the pork chops on both sides with salt and pepper. Dust with the flour, shaking off any excess. Heat the olive oil in a large skillet over medium-high heat. Add the pork chops and cook until well browned and just cooked through, about 4 minutes per side. Remove to a plate and tent with foil to keep warm.
- Carefully add the wine to the skillet, scraping up the browned bits from the pan. Cook until reduced by about half, then stir in the lemon juice and capers; return to a simmer. Remove from the heat and swirl in the remaining 2 tablespoons each butter and parsley until the butter is melted. Pour in any accumulated juices from the plate of pork. Season the sauce with salt and pepper.
- Divide the spaghetti and broccoli among plates and top each serving with a pork chop. Spoon the sauce on top.
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