Both are. Both are garlicky. Lightly sauté the garlic in oil and use the garlic flavored oil to cook the chops and flavor the broccoli. Russian garlic is expensive, but it’s the way garlic used to be. I would double the amount of white garlic, the ones in the mash bags have little aroma and flavor. But if you leave the minced garlic sitting around for a few hours it should get more pungent. Just wrap it up not to stink up the house. Notice, remarkably small amount of oil needed.
to increase pungency of garlic chop and pound with salt
and set aside for a few hours to develop
Garlicky Pork Cutlets And Broccoli
3 cloves of Russian garlic
sprinkle of salt
1/4 head of broccoli
4 boneless pork cutlets or chops, pounded thin
2 Tbsp flour
1/4 cup light olive oil, not extra virgin
salt and pepper to taste
fresh lemon for drizzling, optional
• Chop and crush the garlic with a bit of salt and scrape it into a small bowl and cover with wrap.
• Next trim the fat off the chops and using a handheld tenderizer pound them very thin.
• Place the flour with a pinch of salt in a shallow bowl.
• One by one coat the cutlets with the flour.
• Place the oil in a large sauté pan over medium heat.
• Add the prepared garlic and cook stirring for a few minutes.
• Add the cutlets to the pan and fry them in the oil on both sides until no pink shows.
• Place a lid on the pan and continue cooking.
• In the meantime wash the broccoli and separate the florets and slice them lengthwise. Place them in a shallow bowl, with 1/4 cup of water, cover with a plastic dome and microwave for 7 minutes or until tender but still vibrantly green.
• Keep an eye on the cutlets, moving them around the pan and the garlicky oil, occasionally turning them over with a kitchen thong, but always replacing the lid.
• When the broccoli is done, add the broccoli stock to the pan. Replace the lid and cook for a few minutes until the stock and the garlicky oil come together.
• Remove the lid and add the broccoli.
• Heat through, turning the broccoli florets over a few times to coat them with the garlicky oil.
• Season with salt and pepper to taste.
• Transfer everything to a warm serving dish and lightly sprinkle with fresh lemon juice and serve. If you don’t have fresh lemon just omit this step.
Cover the meat with wrap before pounding
Sauté the garlic in 1/4 cup oil
Microwave the broccoli rosettes covered
Cook the meat covered until the end
