Pork Chops with Broccoli Rabe

Ingredients

2 TB olive oil

1 garlic clove, cut in half

4 pork tenderloin chops 1⁄2 inch thick

1/3 cup low-sodium chicken broth

1 teaspoon Splenda

1⁄4 teaspoon ground black pepper

Salt

2 bunches broccoli rabe (about 2 lbs.), tough stems removed.

Instructions

In 8-quart Dutch oven, heat 6 quarts water to boiling over high heat. Meanwhile, in 12-inch skillet, heat 1 TB oil over medium heat; add garlic and cook until slightly browned. Remove garlic and discard.

Pat pork chops dry w/ paper towel. To oil in skillet, add pork chops and cook over med-high heat until well browned on both sides.

Add broth, Splenda, pepper, and 1⁄2 teaspoon salt to chops in skillet. Reduce heat to low; cover and simmer 20 minutes, or until tender, turning once.

Add broccoli and 1 TB salt to boiling water in dutch oven. Return t o boil; boil 2 minutes. Drain thoroughly.

In same Dutch oven, heat remaining 1 TB oil over high heat. Add broccoli rabe and 1⁄4 teaspoon salt and cook, stirring until well coated. Set aside.

When pork chops are done, add broccoli rabe to skillet; cover and cook until heated through.

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