This luxurious dinner is simple enough for any weeknight. Perfectly seared pork chops are topped with a herby brown butter sauce for an unbelievably juicy outcome. A bright, lemony potato salad adds a welcome contrast.
Pork Chops, boneless
Salt and Pepper*
Preheat the oven to 450°F (to roast the veggies). Start prepping when the oven comes up to temperature!
Wash and dry all produce.* Cut the potatoes into 1/2-inch cubes. On a baking sheet, toss the potatoes with a drizzle of oil. Season with salt and pepper. Roast in the centre of the oven, stirring halfway through cooking, until the potatoes are golden-brown, 25-28 min.
Meanwhile, roughly chop 1 1/2 tbsp sage leaves (double for 4 ppl). Finely chop the chives. Zest, then cut the lemon(s) into wedges.
On another baking sheet, toss the broccoli with a drizzle of oil. Season with salt and pepper. Roast in the centre of the oven, stirring halfway through cooking, until golden-brown, 8-10 min.
Meanwhile, pat the pork dry with paper towels. Season with salt and pepper. Heat a large non-stick pan over medium heat. Pan-fry the pork until golden-brown and cooked through, 4-6 min per side. (TIP: Cook each piece to a minimum internal temp. of 160°F, as size may vary.**) Set the pork aside on a plate and cover to keep warm.
Reduce the heat to medium-low. In the same pan, add 2 tbsp butter (double for 4 ppl). Swirl the pan occasionally, until the butter melts, smells nutty and turns foamy and dark brown, 2-4 min. (TIP: Keep your eye on the butter so it doesn't burn!) Remove from the heat and stir in the sage.
In a large bowl, combine the sour cream, chives, lemon zest and potatoes. Season with salt and pepper. Divide the pork, broccoli and potatoes between plates. Drizzle over the pan sauce. Squeeze over a lemon wedge, if desired.