10 things Van Halen can teach us about food and cooking

Ingredients

• 2 pieces Pork Chop (bone‑in or boneless, about 8 oz each, trimmed)
• 1 tsp Salt (kosher or sea salt)
• ½ tsp Black Pepper (freshly ground)
• 1 tbsp Olive Oil (extra‑virgin, for searing)
• 2 cups Broccoli Florets (fresh, cut into bite‑size pieces)
• 1 tbsp Butter (unsalted, for broccoli)
• 1 clove Garlic (minced, optional for broccoli flavor)

Instructions

1. Season the Pork Chops

   Pat the pork chops dry with paper towels, then sprinkle both sides evenly with 1 tsp salt and ½ tsp black pepper.

   Time: PT5M

2. Preheat the Skillet

   Place the cast‑iron skillet over medium‑high heat and add 1 tbsp olive oil. Heat until the oil shimmers, about 2 minutes.

   Time: PT2M

3. Sear the Pork Chops

   Lay the pork chops in the skillet without crowding. Sear undisturbed for 4 minutes until a golden crust forms, then flip and sear the other side for another 4 minutes.

   Time: PT8M

4. Finish Cooking the Pork

   Reduce heat to medium, cover the skillet, and cook for an additional 5‑6 minutes, or until the internal temperature reaches 145°F (63°C). Remove the chops and let rest on a plate, loosely tented with foil.

   Time: PT6M

   Temperature: 145°F

5. Sauté the Broccoli

   While the pork rests, add 1 tbsp butter to the same skillet. Add the broccoli florets (2 cups) and minced garlic, stir to coat, then cover and cook 3‑4 minutes, shaking the pan occasionally, until the broccoli is bright green and still crisp‑tender.

   Time: PT5M

6. Plate and Serve

   Arrange each pork chop on a plate, spoon the sautéed broccoli alongside, and finish with a pinch of flaky sea salt if desired.

   Time: PT2M

Nutrition Facts

Calories

350

Protein

30 g

Carbohydrates

10 g

Fat

20 g

Fiber

4 g