A little Parmesan in the pork chops' crunchy coating makes it extra-flavorful.
Line a rimmed baking sheet with foil.
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.
Meanwhile, combine breadcrumbs and Parmesan in a shallow dish.
Place flour in another shallow dish and egg in a third shallow dish.
Heat 3 tablespoons oil in a large nonstick skillet over medium-high heat.
(If the pork is browning too quickly, reduce heat to medium.)
Transfer to a plate and drizzle with lemon juice.
Wipe the pan clean.
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.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
