Pan Roasted Tuscan Pork Chops with Broccoli Rabe, Scallions, Raisins, Walnuts and Honey Daniel Boulud Kitchen (DBK) Makes 4 servings 1 pound broccoli rabe, tough ends trimmed and coarse leaves removed 6 tablespoons extra-virgin olive oil 3 cloves garlic, peeled and lightly crushed Pinch of red pepper flakes 2 scallions, trimmed and chopped Salt and freshly ground pepper 2 teaspoons honey 1/4 cup golden raisins 1/4 cup walnuts, toasted Four 12-ounce pork chops 1 tablespoon DBK Tuscan Pork Spice Blend 1 cup dry white wine 1 cup unsalted chicken stock or water 2 tablespoons unsalted butter 1.   Bring a pot (DBK 3 qt. sauce pan) of salted water to the boil. Plunge the broccoli rabe into the boiling water to cook for 5 minutes, until tender but still very green. Drain in a colander and run under cold water. Drain again, then squeeze the broccoli rabe to extract the excess moisture. 2.  Warm 2 tablespoons olive oil in a large sauté pan (DBK 8 qt copper core sauté pan) over medium heat, then add 1 clove garlic and the red pepper flakes. Toss the broccoli rabe and scallions and cook, stirring constantly, until heated through. Season with salt and pepper and transfer to a plate. Wipe out the pan and add the honey. When the honey bubbles, add the raisins and walnuts, stirring until lightly glazed. Return the broccoli rabe to the pan and toss to combine. Transfer to a plate. 3.   Wipe out the pan and warm the remaining 4 tablespoons of olive oil over medium-high heat. Season pork chops on both sides with DBK Tuscan Pork Spice Blend. Add the pork chops and cook for 6 minutes on each side. Remove the pork from the pan. Deglaze the pan with the white wine and cook until almost all the liquid in the pan has evaporated. Add the chicken stock or water and cook until the liquid has reduced by half. Stir in the butter and strain the sauce through a fine-mesh sieve into a small bowl. Return the pork chops and vegetables to the pan and cook until heated through. Serve immediately with the sauce. Back to top