Dive into a world where succulent pork meets crisp broccoli in 18 mouthwatering ways! Whether you’re craving a quick weeknight dinner, a cozy comfort meal, or a dish to impress at your next gathering, our roundup has you covered. These recipes are not just delicious; they’re a testament to the versatility of this dynamic duo. Keep reading to discover your next favorite meal!
Pork and Broccoli Stir-Fry
Feeling like whipping up something quick and tasty for dinner tonight? This Pork and Broccoli Stir-Fry is your go-to for a flavorful meal that comes together in no time.
Ingredients
- 1 lb pork tenderloin, sliced thin
- 2 cups broccoli florets
- 2 tbsp soy sauce
- 1 tbsp olive oil
- a splash of sesame oil
- a couple of garlic cloves, minced
- 1 tsp ginger, grated
- a pinch of red pepper flakes
Instructions
- Heat the olive oil in a large skillet over medium-high heat until it shimmers.
- Add the pork slices to the skillet, spreading them out so they cook evenly. Cook for about 3-4 minutes until they’re just no longer pink.
- Toss in the minced garlic and grated ginger, stirring quickly to avoid burning. This is where the magic starts!
- Add the broccoli florets to the skillet. Keep the heat high to get a nice sear on the broccoli.
- Pour in the soy sauce and a splash of sesame oil for that deep, umami flavor. Sprinkle the red pepper flakes for a bit of heat.
- Stir everything together and cook for another 2-3 minutes. The broccoli should be bright green and crisp-tender.
- Tip: Don’t overcrowd the skillet, or you’ll steam the pork instead of searing it. Another tip: Fresh ginger makes all the difference here. And lastly, if you like it spicy, feel free to up the red pepper flakes.
Look at that! You’ve got a dish that’s packed with flavor, with the pork being tender and the broccoli still having a bit of crunch. Serve it over a bed of rice or noodles, or keep it low-carb and enjoy it as is.
Garlic Pork with Steamed Broccoli
Oh, you’re going to love this Garlic Pork with Steamed Broccoli—it’s a simple, flavorful dish that feels a bit fancy but is totally doable on a weeknight.
Ingredients
- 1 lb pork tenderloin, sliced into medallions
- 3 cloves garlic, minced
- 2 tbsp olive oil
- A splash of soy sauce
- A couple of broccoli crowns, cut into florets
- 1/2 cup water
- Salt and pepper, just a pinch of each
Instructions
- Heat the olive oil in a large skillet over medium-high heat until it shimmers, about 2 minutes.
- Add the pork medallions to the skillet, seasoning them with a pinch of salt and pepper. Sear for 3 minutes on each side until golden brown. Tip: Don’t overcrowd the pan to get a good sear.
- Throw in the minced garlic and a splash of soy sauce, stirring around the pork for about 1 minute until fragrant.
- Remove the pork from the skillet and set aside on a plate covered with foil to keep warm.
- In the same skillet, add the broccoli florets and 1/2 cup water. Cover and steam for 5 minutes until the broccoli is bright green and tender. Tip: Keep the lid on to trap the steam and cook the broccoli evenly.
- Uncover, return the pork to the skillet, and toss everything together for another minute to combine the flavors. Tip: Let the pork rest a bit before slicing to keep it juicy.
Unbelievably tender pork with a punch of garlic, paired with crisp-tender broccoli—this dish is a winner. Try serving it over a bed of quinoa or with a sprinkle of red pepper flakes for a little heat.
Pork and Broccoli Alfredo Pasta
Alright, you’re in for a treat with this Pork and Broccoli Alfredo Pasta. It’s creamy, hearty, and packed with flavors that’ll make your taste buds dance. Perfect for those nights when you crave something comforting yet easy to whip up.
Ingredients
- 8 oz of fettuccine pasta
- 1 lb of pork tenderloin, sliced thin
- 2 cups of broccoli florets
- 2 tbsp of olive oil
- 3 cloves of garlic, minced
- 1 cup of heavy cream
- 1/2 cup of grated Parmesan cheese
- A splash of white wine (optional)
- A pinch of salt and pepper
Instructions
- Bring a large pot of salted water to a boil and cook the fettuccine according to package instructions until al dente. Tip: Save a cup of pasta water before draining; it’s gold for adjusting sauce consistency.
- While the pasta cooks, heat olive oil in a large skillet over medium-high heat. Add the pork slices, seasoning with salt and pepper, and cook until no longer pink, about 5 minutes. Remove and set aside.
- In the same skillet, add a bit more oil if needed, then toss in the broccoli and garlic. Cook for about 3 minutes until the broccoli is bright green and slightly tender. Tip: Don’t overcook the broccoli; it should still have a bit of crunch.
- Pour in the heavy cream and white wine (if using), bringing the mixture to a simmer. Let it cook for 2 minutes to slightly reduce.
- Stir in the Parmesan cheese until melted and the sauce is smooth. If the sauce is too thick, add a splash of the reserved pasta water to loosen it up.
- Return the cooked pork to the skillet, along with the drained pasta. Toss everything together until well coated in the sauce. Tip: Give it a final taste and adjust seasoning if necessary.
Velvety smooth Alfredo sauce clings to every strand of pasta, with juicy pork and crisp broccoli adding texture and depth. Serve it straight from the skillet for that rustic, family-style vibe, or plate it up with an extra sprinkle of Parmesan for a fancy touch.
Spicy Pork and Broccoli Noodles
Ever find yourself staring into the fridge, craving something spicy, comforting, and quick? This Spicy Pork and Broccoli Noodles dish is your answer, packing a punch of flavor and ready in no time.
Ingredients
- 8 oz of pork tenderloin, thinly sliced
- 2 cups of broccoli florets
- 8 oz of udon noodles
- 2 tbsp of soy sauce
- 1 tbsp of sriracha
- 1 tsp of sesame oil
- A splash of vegetable oil
- A couple of garlic cloves, minced
- 1 tsp of ginger, grated
- A pinch of red pepper flakes
Instructions
- Boil the udon noodles according to the package instructions, then drain and set aside. Tip: Rinse them under cold water to stop the cooking process and prevent sticking.
- Heat a splash of vegetable oil in a large pan over medium-high heat. Add the pork slices and cook until they’re no longer pink, about 3-4 minutes. Remove and set aside.
- In the same pan, add a bit more oil if needed, then toss in the minced garlic and grated ginger. Cook for about 30 seconds until fragrant.
- Add the broccoli florets to the pan. Stir-fry for 2-3 minutes until they’re bright green but still crisp. Tip: Cover the pan for a minute to steam them slightly if you prefer them softer.
- Return the pork to the pan. Add the cooked noodles, soy sauce, sriracha, sesame oil, and a pinch of red pepper flakes. Toss everything together until well combined and heated through, about 2 minutes. Tip: Adjust the sriracha to control the heat level.
This dish is all about the contrast—tender pork, crisp broccoli, and chewy noodles coated in a spicy, savory sauce. Try serving it with a sprinkle of sesame seeds or a squeeze of lime for an extra zing.
Pork and Broccoli Fried Rice
Ever find yourself staring into your fridge, wondering what to do with that leftover pork and half a head of broccoli? This Pork and Broccoli Fried Rice is your answer—quick, flavorful, and a great way to clean out the fridge.
Ingredients
- 2 cups of cooked rice, preferably day-old
- 1 cup of diced leftover pork
- 1 cup of broccoli florets, chopped small
- 2 eggs, beaten
- 2 tablespoons of soy sauce
- 1 tablespoon of sesame oil
- A splash of vegetable oil
- A couple of green onions, sliced
- 1 clove of garlic, minced
Instructions
- Heat a large pan or wok over medium-high heat and add a splash of vegetable oil.
- Toss in the minced garlic and green onions, stir for about 30 seconds until fragrant.
- Add the diced pork, stir-fry for 2 minutes until it’s slightly crispy.
- Push everything to one side of the pan, pour the beaten eggs into the other side. Scramble them until just set, about 1 minute.
- Mix the eggs with the pork, then add the broccoli florets. Stir-fry for another 2 minutes.
- Add the cooked rice, breaking up any clumps. Drizzle with soy sauce and sesame oil. Stir-fry for 3-4 minutes until everything is well combined and the rice is heated through.
- Tip: Use day-old rice for the best texture—it fries up nicer than fresh rice.
- Tip: Keep the heat high to get that nice, slightly charred flavor.
- Tip: Feel free to throw in any other veggies you have lying around for extra color and nutrition.
The fried rice comes out with a perfect mix of tender pork, crisp broccoli, and fluffy rice, all coated in that savory soy and sesame goodness. Try topping it with a fried egg for an extra layer of deliciousness.
Honey Garlic Pork with Roasted Broccoli
Ever find yourself craving something sweet, savory, and downright delicious with minimal fuss? This honey garlic pork with roasted broccoli is your answer, combining juicy pork with crispy broccoli in a glaze that’s to die for.
Ingredients
- 1.5 lbs of pork chops, about an inch thick
- A good drizzle of olive oil
- 3 tbsp of honey
- 4 cloves of garlic, minced
- A splash of soy sauce
- A couple of broccoli heads, cut into florets
- Salt and pepper, just enough to season
Instructions
- Preheat your oven to 400°F. This ensures everything cooks evenly and gets that perfect crisp.
- Season the pork chops with salt and pepper on both sides. Don’t be shy; seasoning is key to flavor.
- Heat a drizzle of olive oil in a pan over medium-high heat. Once hot, add the pork chops. Sear for 3-4 minutes per side until golden. Tip: Don’t move them around too much to get a good crust.
- While the pork cooks, mix honey, minced garlic, and soy sauce in a small bowl. This is your magic glaze.
- Remove the pork from the pan and place it on a baking sheet. Brush half of the glaze over the pork.
- Toss the broccoli florets with a bit more olive oil, salt, and pepper. Spread them out on the same baking sheet around the pork.
- Roast in the oven for 10 minutes. Then, flip the pork, brush with the remaining glaze, and give the broccoli a stir. Roast for another 10 minutes. Tip: The broccoli should be tender with crispy edges.
- Let the pork rest for 5 minutes before slicing. This keeps it juicy.
Zesty and sweet with a hint of garlic, this dish is a crowd-pleaser. Serve it over a bed of rice to soak up all that glorious glaze, or keep it low-carb with extra broccoli on the side.
Pork and Broccoli Casserole
Perfect for those busy weeknights when you’re craving something hearty but don’t want to spend hours in the kitchen, this Pork and Broccoli Casserole is a lifesaver. It’s cheesy, comforting, and packed with flavor, making it a hit with both kids and adults alike.
Ingredients
- 1 pound of ground pork
- 2 cups of broccoli florets
- 1 can of cream of mushroom soup
- 1 cup of shredded cheddar cheese
- 1/2 cup of milk
- A couple of dashes of garlic powder
- A splash of olive oil
- 1/2 cup of breadcrumbs
Instructions
- Preheat your oven to 375°F and grease a casserole dish with a splash of olive oil.
- In a skillet over medium heat, cook the ground pork until it’s no longer pink, breaking it apart as it cooks. Tip: Drain any excess fat to keep the casserole from being too greasy.
- Stir in the broccoli florets and cook for another 2 minutes, just until they start to soften.
- Mix in the cream of mushroom soup, milk, and a couple of dashes of garlic powder. Stir everything together until well combined.
- Pour the mixture into the prepared casserole dish and sprinkle the shredded cheddar cheese evenly on top.
- Finish by sprinkling the breadcrumbs over the cheese for a little crunch. Tip: For extra flavor, toast the breadcrumbs in a dry skillet before adding them.
- Bake in the preheated oven for 25 minutes, or until the cheese is bubbly and the top is golden brown. Tip: Let it sit for 5 minutes after baking to set, making it easier to serve.
Zesty and satisfying, this casserole has a creamy texture with a crispy top that’s irresistible. Serve it over a bed of rice or with a side of crusty bread to soak up all the delicious sauce.
Pork and Broccoli Soup
Unbelievably comforting and packed with flavor, this Pork and Broccoli Soup is your go-to for a quick, nutritious meal. You’ll love how the tender pork and crisp broccoli come together in a savory broth that’s just begging to be slurped up.
Ingredients
- 1 lb pork shoulder, cut into bite-sized pieces
- 4 cups chicken broth
- 2 cups broccoli florets
- 1 onion, diced
- 2 cloves garlic, minced
- A splash of soy sauce
- A couple of carrots, sliced
- 1 tbsp olive oil
- Salt and pepper, just enough to season
Instructions
- Heat the olive oil in a large pot over medium heat until it shimmers.
- Add the pork pieces, seasoning with salt and pepper, and brown them on all sides for about 5 minutes. Tip: Don’t overcrowd the pot to get a good sear.
- Toss in the diced onion and minced garlic, cooking until the onion turns translucent, about 3 minutes.
- Pour in the chicken broth and bring the mixture to a boil, then reduce to a simmer for 15 minutes. Tip: Skim off any foam for a clearer broth.
- Add the broccoli florets and sliced carrots, simmering for another 5 minutes until the veggies are tender but still vibrant. Tip: Cut the broccoli into uniform sizes for even cooking.
- Finish with a splash of soy sauce, stir well, and taste to adjust seasoning if needed.
With its rich broth, tender pork, and crisp vegetables, this soup is a bowl of comfort. Try topping it with a sprinkle of red pepper flakes for an extra kick or serve it alongside crusty bread for dipping.
Pork and Broccoli Kebabs
Ever find yourself staring into the fridge, wondering what to make with that pack of pork chops and a head of broccoli? Let’s turn those into something exciting—Pork and Broccoli Kebabs that are perfect for grilling season or even your oven’s broiler.
Ingredients
- 1 lb pork chops, cut into 1-inch cubes
- 2 cups broccoli florets
- 1/4 cup soy sauce
- 2 tbsp olive oil
- 1 tbsp honey
- A couple of garlic cloves, minced
- A splash of lime juice
- 1/2 tsp red pepper flakes
Instructions
- In a bowl, whisk together soy sauce, olive oil, honey, minced garlic, lime juice, and red pepper flakes. Tip: Let the marinade sit for a minute to let the flavors meld.
- Add the pork cubes to the marinade, ensuring each piece is well coated. Let it marinate for at least 30 minutes in the fridge. Tip: The longer it marinates, the more flavorful the pork will be.
- While the pork marinates, soak your skewers in water for about 20 minutes to prevent burning. Tip: Wooden skewers work best for this recipe.
- Preheat your grill or broiler to medium-high heat, about 375°F.
- Thread the marinated pork and broccoli florets alternately onto the skewers.
- Grill or broil the kebabs for about 4-5 minutes on each side, or until the pork is cooked through and the broccoli is slightly charred.
Let these kebabs be the star of your next meal—the pork is juicy with a hint of sweetness and spice, while the broccoli adds a nice crunch. Serve them over a bed of rice or with a side of quinoa for a complete meal.
Pork and Broccoli Curry
Unbelievably easy and packed with flavor, this Pork and Broccoli Curry is your next weeknight hero. You’ll love how the tender pork and crisp broccoli soak up the rich, spicy sauce.
Ingredients
- 1 lb pork shoulder, cut into bite-sized pieces
- 2 cups broccoli florets
- 1 can (13.5 oz) coconut milk
- 2 tbsp red curry paste
- 1 tbsp fish sauce
- 1 tbsp brown sugar
- a splash of vegetable oil
- a couple of garlic cloves, minced
- 1 small onion, sliced
Instructions
- Heat a splash of vegetable oil in a large pan over medium heat. Tip: Make sure the pan is hot before adding the pork to get a nice sear.
- Add the pork pieces and cook until they’re browned on all sides, about 5 minutes. Remove them from the pan and set aside.
- In the same pan, add the minced garlic and sliced onion. Cook until they’re soft and fragrant, about 2 minutes. Tip: Don’t let the garlic burn, or it’ll turn bitter.
- Stir in the red curry paste and cook for another minute to release its flavors.
- Pour in the coconut milk, fish sauce, and brown sugar. Bring the mixture to a simmer.
- Return the pork to the pan and let it cook in the sauce for about 15 minutes, or until the pork is tender. Tip: If the sauce thickens too much, add a little water to thin it out.
- Add the broccoli florets and cook for another 5 minutes, just until they’re bright green and tender-crisp.
The curry should be creamy with a perfect balance of sweet, spicy, and savory. Serve it over steamed rice or with a side of crusty bread to soak up all that delicious sauce.
Pork and Broccoli Potstickers
Wondering what to whip up for dinner that’s both satisfying and a bit fun to make? These Pork and Broccoli Potstickers are your answer, combining juicy pork with crisp broccoli in a crispy-on-the-bottom, tender-on-the-top dumpling that’s downright addictive.
Ingredients
- 1 lb ground pork
- 2 cups finely chopped broccoli
- 3 green onions, thinly sliced
- 2 cloves garlic, minced
- a splash of soy sauce
- a couple of teaspoons of sesame oil
- 1 package of round dumpling wrappers
- a tablespoon of vegetable oil for frying
- 1/2 cup water for steaming
Instructions
- In a large bowl, mix the ground pork, chopped broccoli, green onions, garlic, soy sauce, and sesame oil until well combined. Tip: Make sure the broccoli is finely chopped to avoid tearing the wrappers.
- Place a small spoonful of the pork and broccoli mixture in the center of a dumpling wrapper. Dip your finger in water and run it around the edge of the wrapper to help it seal.
- Fold the wrapper over the filling to create a half-moon shape, pressing the edges to seal. Tip: Pleat the edges for a professional look and better seal.
- Heat the vegetable oil in a large non-stick skillet over medium-high heat. Add the potstickers in a single layer, flat side down, and cook until the bottoms are golden brown, about 2-3 minutes.
- Carefully pour the water into the skillet, cover immediately, and reduce the heat to medium. Steam the potstickers for about 5 minutes, or until the water has evaporated. Tip: Listen for the sizzle to return, indicating the water has evaporated and the bottoms are getting crispy again.
- Remove the lid and let the potstickers cook for another minute to crisp up the bottoms.
Let these potstickers cool for a minute before diving in—the filling is piping hot! The contrast between the crispy bottom and the tender top, with the savory pork and fresh broccoli inside, is just perfection. Serve them with a simple dipping sauce of soy sauce and a dash of rice vinegar for an extra flavor kick.
Pork and Broccoli Salad
Hey, you know those days when you want something fresh but still satisfying? This pork and broccoli salad is your answer—it’s crunchy, savory, and just the right amount of hearty.
Ingredients
- 1 lb pork tenderloin, sliced thin
- 4 cups broccoli florets
- A couple of tablespoons of olive oil
- A splash of soy sauce
- 2 cloves garlic, minced
- A pinch of red pepper flakes
- 1/2 cup sliced almonds
- 1/4 cup dried cranberries
- 1/4 cup mayonnaise
- A squeeze of lemon juice
Instructions
- Heat a large skillet over medium-high heat and add a tablespoon of olive oil.
- Add the sliced pork to the skillet, cooking for about 5 minutes until no longer pink. Tip: Don’t overcrowd the pan to get a nice sear.
- Remove the pork and set aside. In the same skillet, add another tablespoon of olive oil.
- Toss in the broccoli florets, stirring occasionally, for about 3 minutes until bright green but still crisp. Tip: A little crunch adds great texture.
- Add the minced garlic and red pepper flakes, cooking for another minute until fragrant.
- Return the pork to the skillet, add a splash of soy sauce, and stir everything together.
- In a small bowl, mix the mayonnaise with a squeeze of lemon juice for a quick dressing.
- Combine the pork and broccoli with the sliced almonds and dried cranberries in a large bowl.
- Drizzle the dressing over the salad and toss gently to coat. Tip: Let it sit for 5 minutes before serving to let the flavors meld.
This salad is a delightful mix of textures—crunchy broccoli, tender pork, and chewy cranberries. Try serving it over a bed of quinoa for an extra protein boost.
Pork and Broccoli Quiche
Wow, you’re going to love this Pork and Broccoli Quiche—it’s the perfect mix of hearty and healthy, with a flaky crust that’ll have you coming back for seconds.
Ingredients
- 1 pre-made pie crust (because who has time to make dough from scratch?)
- 4 large eggs
- 1 cup of heavy cream (or half-and-half if you’re feeling a bit lighter)
- A couple of cups of chopped cooked pork (leftovers work great here)
- 1 cup of broccoli florets, chopped into bite-sized pieces
- A splash of olive oil
- 1/2 cup of shredded cheddar cheese
- A pinch of salt and pepper
Instructions
- Preheat your oven to 375°F (190°C). This ensures your quiche cooks evenly.
- Roll out the pie crust into a 9-inch pie dish. Crimp the edges for a fancy touch.
- In a skillet over medium heat, add a splash of olive oil and sauté the broccoli until it’s bright green, about 3 minutes. Tip: Don’t overcook the broccoli; it’ll soften more in the oven.
- Whisk together the eggs, heavy cream, salt, and pepper in a large bowl until smooth.
- Layer the chopped pork and sautéed broccoli in the pie crust, then pour the egg mixture over the top.
- Sprinkle the shredded cheddar cheese evenly over the top. Tip: For extra flavor, try mixing in some grated Parmesan with the cheddar.
- Bake for 35-40 minutes, or until the center is set and the top is golden brown. Tip: Check doneness by inserting a knife in the center; if it comes out clean, it’s ready.
- Let the quiche cool for 5 minutes before slicing. This helps it hold together better.
Every bite of this quiche is a delightful mix of creamy, cheesy goodness with the perfect crunch from the broccoli. Serve it warm with a side salad for a complete meal that’s sure to impress.
Pork and Broccoli Pizza
Let’s talk about a game-changer for your pizza night—Pork and Broccoli Pizza. It’s the perfect combo of savory and fresh, and trust me, it’s easier to make than you think.
Ingredients
- 1 pizza dough (store-bought or homemade)
- 1/2 cup of your favorite pizza sauce
- 1 cup of shredded mozzarella cheese
- 1/2 cup of cooked pork, chopped into small pieces
- 1 cup of broccoli florets, chopped small
- A splash of olive oil
- A couple of pinches of red pepper flakes (optional)
Instructions
- Preheat your oven to 475°F. If you have a pizza stone, place it in the oven now to heat up.
- Roll out your pizza dough on a floured surface to your desired thickness. Tip: For a crispier crust, go thinner.
- Spread the pizza sauce evenly over the dough, leaving a small border for the crust.
- Sprinkle the shredded mozzarella cheese over the sauce.
- Evenly distribute the chopped pork and broccoli over the cheese. Tip: If you’re using raw broccoli, give it a quick blanch first to soften.
- Drizzle a little olive oil over the top and add red pepper flakes if you like some heat.
- Bake for 10-12 minutes, or until the crust is golden and the cheese is bubbly. Tip: Keep an eye on it after 10 minutes to avoid burning.
You’ll love how the juicy pork pairs with the crisp-tender broccoli, all on a cheesy, saucy base. Try serving it with a side of garlic butter for dipping the crust—it’s a game-changer.
Pork and Broccoli Tacos
Oh, you’re going to love these Pork and Broccoli Tacos. They’re the perfect mix of savory and fresh, with just the right amount of crunch. Plus, they’re super easy to whip up on a busy weeknight.
Ingredients
- 1 lb of pork shoulder, thinly sliced
- 2 cups of broccoli florets
- a splash of olive oil
- a couple of garlic cloves, minced
- 1 tsp of cumin
- 1 tsp of chili powder
- a pinch of salt
- 8 small tortillas
- a handful of cilantro, chopped
- a squeeze of lime juice
Instructions
- Heat a splash of olive oil in a large skillet over medium-high heat.
- Add the thinly sliced pork shoulder to the skillet. Cook for about 5 minutes, until it starts to brown.
- Toss in the minced garlic, cumin, chili powder, and a pinch of salt. Stir well to coat the pork. Tip: Toasting the spices with the pork really brings out their flavors.
- Add the broccoli florets to the skillet. Cook for another 5 minutes, stirring occasionally, until the broccoli is tender but still crisp. Tip: Don’t overcook the broccoli to keep that nice crunch.
- Warm the tortillas in a dry skillet for about 30 seconds on each side. Tip: Cover them with a towel to keep them warm and pliable.
- Fill each tortilla with the pork and broccoli mixture. Top with chopped cilantro and a squeeze of lime juice.
Vibrant and flavorful, these tacos are a hit with the crispy broccoli and tender pork. Serve them with extra lime wedges on the side for an extra zing.
Pork and Broccoli Lasagna
Believe it or not, this Pork and Broccoli Lasagna is the comfort food you didn’t know you needed. It’s hearty, cheesy, and packed with flavors that’ll make your taste buds dance.
Ingredients
- 1 lb ground pork
- 2 cups broccoli florets, chopped
- 9 lasagna noodles
- 2 cups shredded mozzarella cheese
- 1 cup ricotta cheese
- a splash of olive oil
- a couple of garlic cloves, minced
- 1 jar (24 oz) of your favorite marinara sauce
- a pinch of salt and pepper
Instructions
- Preheat your oven to 375°F. This ensures your lasagna cooks evenly.
- Heat a splash of olive oil in a pan over medium heat. Add the ground pork and cook until it’s no longer pink, about 5 minutes. Tip: Break the pork into small pieces as it cooks for even browning.
- Add the minced garlic and chopped broccoli to the pan. Cook for another 3 minutes until the broccoli is slightly tender. Tip: Don’t overcook the broccoli; it’ll soften more in the oven.
- Spread a thin layer of marinara sauce at the bottom of a 9×13 inch baking dish. This prevents the noodles from sticking.
- Layer 3 lasagna noodles over the sauce. Top with half of the pork and broccoli mixture, a third of the mozzarella, and half of the ricotta. Repeat the layers, ending with noodles, sauce, and the remaining mozzarella.
- Cover with foil and bake for 25 minutes. Then, remove the foil and bake for another 10 minutes until the cheese is bubbly and golden. Tip: Let it sit for 5 minutes before slicing for cleaner cuts.
So there you have it—a lasagna that’s creamy, crunchy, and utterly satisfying. Try serving it with a side of garlic bread to soak up all that cheesy goodness.
Pork and Broccoli Stuffed Peppers
Delicious doesn’t even begin to cover these pork and broccoli stuffed peppers. They’re the perfect mix of hearty and healthy, packed with flavor and ready to impress with minimal effort.
Ingredients
- 4 large bell peppers, any color
- 1 lb ground pork
- 2 cups broccoli florets, chopped small
- 1 cup cooked rice
- 1/2 cup shredded cheddar cheese
- 1 tbsp olive oil
- a splash of soy sauce
- a couple of garlic cloves, minced
- 1 tsp ground cumin
- salt and pepper, just a pinch
Instructions
- Preheat your oven to 375°F and grab a baking dish that fits all 4 peppers snugly.
- Slice the tops off the peppers and remove the seeds. Keep the tops if you want to use them as little lids.
- Heat olive oil in a pan over medium heat. Add the garlic and cook until fragrant, about 30 seconds.
- Toss in the ground pork, breaking it up as it browns. Tip: Don’t overcrowd the pan to get a nice sear.
- Once the pork is no longer pink, add the broccoli, soy sauce, cumin, salt, and pepper. Cook for another 5 minutes.
- Stir in the cooked rice and half the cheese. This mix is your filling.
- Spoon the filling into the peppers, packing it down lightly. Top with the remaining cheese.
- Bake for 25-30 minutes, until the peppers are tender and the cheese is bubbly. Tip: Cover with foil if the cheese browns too fast.
- Let them sit for 5 minutes before serving. They’re hot and the flavors need to settle.
The peppers come out tender-crisp, with a juicy, savory filling that’s got just the right amount of cheesiness. Try serving them with a drizzle of sriracha for an extra kick.
Pork and Broccoli Meatballs
Just when you thought meatballs couldn’t get any better, here comes a twist that’ll make your taste buds dance. Pork and broccoli meatballs are your new weeknight hero, packed with flavor and sneaky greens.
Ingredients
- 1 pound ground pork
- 2 cups finely chopped broccoli
- 1/2 cup breadcrumbs
- 1 large egg
- 2 cloves garlic, minced
- A splash of soy sauce
- A couple of dashes of your favorite hot sauce
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil
Instructions
- Preheat your oven to 375°F and line a baking sheet with parchment paper.
- In a large bowl, mix the ground pork, chopped broccoli, breadcrumbs, egg, minced garlic, soy sauce, hot sauce, salt, and pepper until well combined. Tip: Don’t overmix to keep the meatballs tender.
- Roll the mixture into 1.5-inch balls and place them on the prepared baking sheet. Tip: Wet your hands slightly to prevent sticking.
- Drizzle the meatballs with olive oil and bake for 20-25 minutes, or until golden brown and cooked through. Tip: Flip them halfway through for even browning.
Craving something different? These meatballs are juicy on the inside with a slight crunch from the broccoli. Serve them over rice, in a sub, or with a side of sweet chili sauce for dipping.
Conclusion
Just like that, you’ve got 18 mouthwatering pork and broccoli recipes to spice up your meal planning! Whether you’re cooking for a weeknight dinner or a special gathering, there’s something here for everyone. We’d love to hear which recipes become your favorites—drop us a comment below. And if you found this roundup helpful, don’t forget to share the love on Pinterest. Happy cooking!
