Bring a saucepan filled with water to a boil, blanch the rapini for 2 to 3 minutes, drain and cool with cold water, and set aside.
Season the pork chops with chili flakes, paprika, sea salt, and black pepper.
4 to 6 boneless pork chops, 1 tsp. paprika, 1 tsp. chili flakes, Sea salt and freshly ground black pepper
Melt some cooking fat in a skillet over medium-high heat, and add the garlic and rosemary.
3 garlic cloves, Cooking fat, 3 rosemary sprigs
Place the pork chops on top of the garlic and rosemary and cook for 4 to 5 minutes per side, basting with juice from the skillet.
Remove chops and let rest on a board or plate.
In a skillet, heat the olive oil over medium heat, add the 2 garlic cloves and cook until fragrant.
2 tbsp. olive oil, 2 garlic cloves
Add the blanched rapini, season to taste with salt and pepper, and cook for 4 to 5 minutes.
Sea salt and freshly ground black pepper, 1 bunch of rapini or broccoli
Serve the pork chops with the sautéed rapini.