Keep crispy rice cereal in shipping bag and break into a coarse powder. Cut broccoli florets into large bite-sized pieces. Mince garlic. Add crushed crispy rice cereal, smoked paprika, 1/2 tsp. salt, and 1/4 tsp. pepper to a medium mixing bowl. Pat pork chops dry, and season both sides with 1/2 tsp. salt and 1/4 tsp. pepper.

Place liquid egg in a second mixing medium bowl. Dip pork chops in egg, shake off excess, and then place in cereal. Toss to coat completely and use your hands to adhere mixture to pork. Transfer to a plate and let rest 5 minutes before cooking. While pork rests, roast broccoli.

Toss broccoli with 1 tsp. olive oil, 1/2 tsp. salt, 1/4 tsp. pepper on prepared baking sheet. Spread into a single layer and roast until tender and beginning to caramelize, 12-15 minutes. Remove from oven and sprinkle with blue cheese crumbles. Bake until cheese has melted slightly, 3-4 minutes. While broccoli roasts, cook pork.

Heat 2 tsp. olive oil in a medium pan over medium heat. Add pork chops to hot pan and cook undisturbed until golden brown, 5-6 minutes. Flip pork chops, add 2 tsp. olive oil, and cook until well-browned and pork reaches a minimum internal temperature of 145 degrees, 5-6 minutes. Remove to a plate. Wipe pan clean and reserve.

Return pan used to cook pork to medium heat. Add 1/2 tsp. olive oil and garlic to hot pan. Cook until fragrant, 30 seconds. Add balsamic vinegar and cook until reduced slightly, 30 seconds. Add demi-glace and 1/4 cup water, bring to a simmer, and cook until slightly thickened, 2-3 minutes. Taste, and season with a pinch of salt and pepper if necessary.

Spoon sauce on a plate and top with pork chop. Feel free to drizzle some sauce on pork chop as well. Place broccoli next to pork chop.