Broccoli stems have radish-like crunch and sweet flavor but all too often get discarded. Here they get charred just until they’ve slightly softened, then finely chopped and tossed with briny olives, herbs, vinegar, and olive oil to make an assertive sauce for pork chops (or halibut, cod, or steak).

4 servings

3

small heads of broccoli (about 1½ lb. total)

2

tsp. fennel seeds

1½

tsp. sugar

21"

thick bone-in pork rib chops

.

Kosher salt

2

– 3Tbsp. plus ¼ cup extra-virgin olive oil

1

small garlic clove, finely grated

½

cup Castelvetrano olives, crushed, pitted, coarsely chopped

¼

cup finely chopped parsley

2

Tbsp. white wine vinegar

1

tsp. finely grated lemon zest

.

Freshly ground black pepper

SPECIAL EQUIPMENT

A spice mill or mortar and pestle

Step 1

Trim 1" from bottom of broccoli stems, then peel. Remove stalks from crowns; set crowns aside for another use. Cut stalks in half lengthwise and set aside.

Step 2

Finely grind fennel seeds in spice mill or with mortar and pestle. Transfer to a small bowl and mix in sugar.

Step 3

Season pork chops all over with salt, then rub with fennel mixture. Let sit at room temperature 30 minutes, or, if you have the time, chill overnight.

Step 4

Pour 2 Tbsp. oil in a large cast-iron skillet over medium-high. Cook pork chops, without moving around but pressing down with tongs to ensure meat is in direct contact with pan, until golden brown underneath, about 2 minutes. Turn pork chops over and cook until other side is golden brown, about 2 minutes. Continue to cook, turning about every minute or so, until chops are deep golden brown on both sides and an instant-read thermometer inserted into the thickest part registers 135°, 6–8 minutes. Transfer pork chops to a cutting board and let rest 10 minutes before serving. Reserve skillet.

Step 5

There should still be some oil in reserved skillet; if not, add 1 Tbsp. oil and place skillet over medium-high. Add broccoli stems and cook until lightly charred, about 2 minutes per side. Transfer to a cutting board and let cool 3 minutes, then coarsely chop (about ½" pieces).

Step 6

Transfer broccoli pieces to a medium bowl and add garlic, olives, parsley, vinegar, lemon zest, and remaining ¼ cup oil. Toss well to combine and season broccoli salsa verde with salt and pepper.

Step 7

To serve, carve pork chop meat away from bones, then slice meat against the grain ½" thick. Divide slices among plates and spoon some broccoli salsa verde on top.