Pork Chops with Roasted Broccoli

Position rack in upper third of oven, preheat broiler to high. Line a rimmed baking sheet with foil

Spray broccoli and garlic with olive oil and spread in an even layer. Broil, stirring once, until charred in spots, about 10 minutes. Transfer to bowl and set aside.

Meanwhile, combine breadcrumbs and parmesan in shallow dish. Place flour in another shallow dish and egg in a third shallow dish. Sprinkle pork with ¼ tsp salt, then dredge in the flour, shaking off excess; dip the egg, letting excess drip off; and coat with breadcrumb mixture.

Heat 2 tablespoons of oil in a large nonstick skillet over medium-high heat. Add the pork and cook, turning once, until golden brown and an instant-read thermometer inserted in the thickest portion registers 145 F, about 6 minutes total. (If the pork is browning too quickly, reduce heat to medium). Transfer to a plate and drizzle with lemon juice. Tent with foil.

Drizzle vinegar and remaining ½ tsp salt over the reserved broccoli and toss to coat. Serve the pork and broccoli with more parmesan and thyme if desired.