Pork Chops with Broccoli

2 TB olive oil
1 garlic clove, cut in half
4 pork tenderloin chops ½ inch thick
1/3 cup low-sodium chicken broth
1 teaspoon Splenda
¼ teaspoon ground black pepper
Salt
2 bunches broccoli (about 2 lbs.), tough stems removed.

In 8-quart Dutch oven, heat 6 quarts water to boiling over high heat. Meanwhile, in 12-inch skillet, heat 1 TB oil over medium heat; add garlic and cook until slightly browned.
Remove garlic and discard. Pat pork chops dry w/ paper towel. To oil in skillet, add pork chops and cook over med-high heat until well browned on both sides. Add broth, Splenda, pepper, and ½ teaspoon salt to chops in skillet. Reduce heat to low; cover and simmer 20 minutes, or until tender, turning once. Add broccoli and 1 TB salt to boiling water in Dutch oven. Return to boil; boil 2 minutes. Drain thoroughly. In same Dutch oven, heat remaining 1 TB oil over high heat. Add broccoli rabe and ¼ teaspoon salt and cook, stirring until well coated. Set aside.
When pork chops are done, add broccoli rabe to skillet; cover and cook until heated through.