1/2 mugs panko bread morsels
1/3 mug Dijon mustard
1/2 teaspoons sweet paprika
1/2 teaspoon cayenne pepper
4 bone-in pork cleaves (1 inch thick; around 2 1/2 pounds downright)
fit salt and dark pepper
1 bundle broccoli rabe (or 2 packs broccolini), thick stems trimmed
2 tablespoons olive oil
1 15.5-ounce can cannellini beans, rinsed9
lemon wedges, for serving
Hotness stove to 450° F with the racks in the upper and lower thirds.
Place the bread pieces on a rimmed plate or preparing dish. Consolidate the mustard, paprika, and cayenne in a medium vessel. Season the pork with ½ teaspoon salt. Spread both sides of the pork with the mustard covering, isolating equally, then layer with the bread scraps, pressing delicately to help them follow.
Broil the pork on a substantial rimmed heating sheet on the top rack until a moment read thermometer embedded into the thickest part enrolls 145° F, 15 to 20 minutes.
In the mean time, throw the broccoli rabe, oil, and ¼ teaspoon each one salt and dark pepper on a different rimmed preparing sheet. Broil on the base rack, throwing infrequently, until fresh delicate, 4 to 5 minutes. Throw with the cannellini beans.
Serve the pork over the broccoli rabe and beans with the lemon wedges, for crush