Photograph by Heami Lee, food styling by Maggie Ruggiero, prop styling by Sophia Pappas
Broccoli stems have radish-like crunch and sweet flavor but all too often get discarded. Here they get charred just until they’ve slightly softened, then finely chopped and tossed with briny olives, herbs, vinegar, and olive oil to make an assertive sauce for pork chops (or halibut, cod, or steak).