Preheat and prep: Heat your oven to 425°F (220°C). Pat the pork cubes dry with paper towels. Dry pork browns better.

Season the pork: In a bowl, toss pork with 1 tablespoon olive oil, 1 teaspoon smoked paprika, 1/2 teaspoon onion powder, 1 teaspoon kosher salt, and several grinds of black pepper. Set aside.

Season the broccoli: On a sheet pan, toss broccoli florets with 1–2 tablespoons olive oil, a big pinch of salt, and black pepper. Spread in a single layer.

Roast the broccoli: Roast for 15–18 minutes, until edges are browned and tender-crisp. If you like extra char, broil for 1–2 minutes at the end. While it roasts, cook the pork.

Sear the pork bites: Heat a large skillet over medium-high. Add 1 tablespoon olive oil and 1 tablespoon butter. When hot and shimmering, add half the pork in a single layer. Don’t crowd the pan. Sear 2–3 minutes per side until golden and just cooked through (145°F/63°C). Transfer to a plate. Repeat with remaining pork.

Make the garlic butter: Lower heat to medium. Add 2 tablespoons butter to the skillet. Stir in minced garlic and red pepper flakes. Cook 30–45 seconds until fragrant, not browned.

Coat and finish: Return pork to the skillet with any juices. Toss in the garlic butter for 1 minute. Turn off heat. Add lemon zest, a squeeze of lemon juice, and most of the Parmesan. Toss to coat. Adjust salt and pepper.

Combine with broccoli: Add roasted broccoli to the skillet and gently mix, or plate the broccoli and spoon pork bites over the top. Sprinkle remaining Parmesan and chopped parsley.

Serve: Serve hot with extra lemon wedges. Pork should be juicy with a light crust, broccoli tender with crisp edges.