Pork with Pineapple and Sesame Broccoli

I adapted this recipe from a food magazine I randomly started getting in the mail a few months ago. It was a little more involved than my normal weeknight dinners, but it was SO GOOD and I will definitely be making it again. So much flavor!

Pork with Pineapple and Sesame Broccoli
Serves: 4

4 boneless pork chops
Kosher salt
fresh ginger, 1-inch piece, peeled and finely grated
1 garlic clove, finely grated
1 tbsp. plus 2 tsp. balsamic vinegar
1 tbsp. plus 2 tsp. liquid aminos (or soy sauce)
1 head broccoli
3 shallots, thickly sliced
3 tbsp. olive oil, divided use
2 tbsp. sesame seeds
1/2 small pineapple, peeled and cut into 1/2 inch pieces
1 tbsp. unsalted grass-fed butter

1. Place a roasting pan in the oven; preheat oven to 450 degrees.
2. Whisk ginger, garlic, 1 tbsp. vinegar and 1 tbsp. soy sauce in a small bowl. Set aside.
3. Chop broccoli into florets. Blanch broccoli in a large saucepan of boiling salted water until bright green, about 10 seconds. Transfer to a rimmed baking sheet; let cool. Pat dry and toss in a medium bowl with shallots, 2 tbsp. olive oil and sesame seeds; season with salt.
4. Heat remaining 1 tbsp. olive oil in a large skillet, preferably cast iron, over medium-high heat. Season pork chops with salt and cook, undisturbed, in large skillet about 5 minutes. Turn and cook until an instant-read thermometer inserted into the thickest part reaches 135 degrees. Transfer to a cutting board and let rest for 10 minutes.
5. Pour off fat from skillet and cook pineapple, tossing often and adding a splash or so of water if needed to keep mixture saucy, until slightly softened and browned in spots (about 3 minutes). Add 1 tbsp. butter along with any pork juices on cutting board; toss until sauce is glossy. Stir in remaining 2 tsp. vinegar and liquid aminos. Season with salt.
6. Meanwhile, transfer broccoli mixture to hot roasting pan and roast until lightly browned, about 10 minutes. Add to reserved dressing and toss to coat. Serve pork with pineapple and broccoli.