Maine dish · Photography

Pork chops – ribs with broccoli puree

Pork chops

One of the reasons I love summer is that I love barbecue. Vegetables or meat, they are all super good on fire. When is cold outside and you don’t have time or you are not in the mood for a barbecue you still have your oven.

We buy from a local shop meat mixed with condiments ready to use on the fire. Veal, pork or lamb, everything is already prepared for your barbecue.

We bought some pork chops and I decided to make them in the oven. I used an oven cooking bag so I don’t get my oven dirty and I made our pork chops.

I made also a broccoli puree which was great with the meat.


  • 1 kg pork chops
  • 1 broccoli
  • heavy cream
  • salt
  • pepper
  • 1 teaspoon lemon juice


Pork chops were baked in the oven at 200 degrees Celsius for 1 hour. I broke the bag and let them another 15 minutes to get them crispy. They were amazing!

Broccoli puree was very easy to do and with just a few ingredients I had in the fridge. One had of broccoli is boiled with a little bit of salt.

With the mixer mashed the broccoli. Add 2 – 3 tablespoons of heavy cream, salt and 1 teaspoon of lemon juice.

We served the pork chops with broccoli puree and pickles. Everybody liked it very much.


Pork chops with broccoli puree

23 thoughts on “Pork chops – ribs with broccoli puree

  1. Another beautiful post! I’d never thought about pureeing broccoli for a side dish (only as soup). This sounds like something that my daughter could eat with braces. (Those florets are almost impossible when they’re whole.) Blessings.

  2. Absolutely love the colour of pork chops, when marinated with any source of sugar or even garlic they go dark brown with burned taste and the sweet taste of pork completely disappears.

  3. Of course pork in Romania is something completely different to that available in ‘the west’ – plenty of fat to give it flavour. Barbecues are different too – cooked over a fire of foraged wood not over bought charcoal or, worse, a gas-fired or even electric ‘barbecue’. Cooking in a bag, as you did, is similar to the only way in my opinion to cook ‘western’ pork, in the slow cooker. But I bet that it would have tasted even better from a Romanian style barbecue.

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