Pan Roasted Pork Chop on Potato, Kale, & Broccoli with Pan Gravy

We had to throw a little pork recipe in for our pork lovers. This pan roasted pork chop with the yummy kale and broccoli looks too delicious to pass up, although we'd probably skip the potatoes! An easy, quick meal for those chilly winter nights.

Recipe type: Dinner
Prep time:  5 mins Cook time:  20 mins Total time:  25 mins
Serves: 1

1 pork chop
6-8 baby potatoes (halved)
2 leaves of kale (chopped)
2 large pieces of broccoli (chopped)
3 sundried tomatoes (chopped)
1 inch slice of red onion (chopped)
1 clove garlic (chopped)
1 pinch of minced habanero pepper (or anything to add a hint of heat)
Pinch of thyme
Pinch of sage
Salt & pepper
Olive oil
1 cup stock/broth
1 tbsp butter
1 tbsp flour

In a large pan (preferably heavy cast iron), add enough olive oil to coat the bottom of the pan, and bring to medium-high heat. Once heated, add the pork chop on one side, and your halved baby potatoes on the other. Season everything with salt and pepper.
Once pork chop has a good sear on the one side (after about 5-7 minutes), flip it and cook until done (a couple more minutes - or until it reaches and internal temperature of 150F).
Remove pork chop from pan and let rest.
While pork chop is resting, add the broccoli, along with the red onion, garlic, and habanero pepper and an extra drizzle of olive oil, roasting for about 5 minutes, until broccoli and potatoes start to brown.
Once browned, add in your kale, a pinch of thyme, and pinch of sage. Mix to combine, then add about a ½ cup of stock. Cook until stock has absorbed.
Remove potatoes and vegetables from pan.
Add a tablespoon of butter, and tablespoon of flour, mixing together. Once flour has absorbed into the butter, and is bubbling, add about a ½ cup of stock, mixing until thickened. Add more stock if pan gravy becomes too thick, or cook longer if gravy is too thin.
Serve pork with vegetables and pan gravy.

SOURCE: BS In the Kitchen