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Sage and Browned Butter Pork Chops
Sage and Browned Butter Pork Chops

Sage and Browned Butter Pork Chops

with Roasted Broccoli and Citrusy Potato Salad

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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.

Allergens:Milk/Lait
Preparation Time
30 minutes
Cooking difficulty
Level 1
Ingredients 
serving amount
2
4
Ingredients
serving amount
2
4

340 g

Pork Chops, boneless

340 g

Yukon Potato

10 g

Chives

10 g

Sage

170 g

Broccoli, florets

6 tbsp

Sour Cream

(ContainsMilk/Lait)

1 unit

Lemon

Not included in your delivery

2 tbsp

Butter*

(ContainsMilk/Lait)

Salt and Pepper*

Oil*

Nutrition Values
per serving
per 100g
Nutrition Values
per serving
per 100g
Calories524 kcal
Fat27 g
Saturated Fat13 g
Carbohydrate35 g
Sugar7 g
Dietary Fiber8 g
Protein44 g
Cholesterol132 mg
Sodium744 mg
Utensils
Utensils
Baking Sheet
Measuring Spoons
Zester
Large Non-Stick Pan
Large Bowl
InstructionsPDF
Instructions
1

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.

2

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.

3

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.

4

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.

5

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.

6

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.

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