Pork and broccoli: Simple and healthy weeknight dinner. Photo by Clark Douglas on Unsplash
Pork and broccoli: Simple and healthy weeknight dinner. Photo by Clark Douglas on Unsplash
If you’ve been wondering what to make for dinner, we’ve got a simple recipe for you. Eating healthy can be hard and it’s often simpler than you think and a pork chop with some vegetables is a great way to go. Our pork chops and broccoli recipe is made for one person but you can easily adjust all of the amounts and cook for everybody. The chops can also be popped onto a braai over the weekend if that suits you.
Pork chops and broccoli tips
The recipe is best made with a pork chop as they are easy to find and easier to cook on the braai. The marinade is simple enough but you can add any other flavours you want to experiment with. The broccoli is less boring even if it is a superfood thanks to cooking it in the juices and marinade. Add a dash of paprika for sime spice and serve warm with some mashed potatoes.
If you’re in the mood for a dinner that’s ready in under 30-minutes, our pork chops and broccoli is healthy as well as quick to make.
Pork and broccoli recipe
Course: MainCuisine: GlobalDifficulty: EasyServings
1
servingsPrep time
10
minutesCooking time
10
minutesResting Time
30
minutesTotal time
20
minutesIngredients
- Marinade
2 ml 2 MSG
5 ml 5 brown sugar
12.5 ml 12.5 soy sauce
1 clove 1 garlic
12.5 ml 12.5 dry sherry
salt
- For the pork
250 g 250 pork fillet or chop
50 ml 50 olive oil
12.5 ml 12.5 cornflour
125 ml 125 water
fresh or frozen broccoli
Method
- Chop the broccoli into smaller pieces.
- Mix the ingredients for the marinade and leave the pork in for 30-60 minutes.
- Drain the meat and seer in a hot pan and cook to preferred doneness.
- In the cooking oil used, add the brocolli with some water and mix with the rest of the marinade. Simmer until it thickens with cornflour mixed in water.
Notes
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Do you want to make more dinner recipes to enjoy with your friends and family? Have a look at our excellent recipe suggestions for you to try. There are many more old-school recipes like this one. They are published in the Austin Cookery Book.
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