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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

Great to Grill
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3.4 / 4 Ratingout of 3242 ratings
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This luxurious dinner is simple enough for any weeknight. Perfectly seared pork chops are topped with an herby brown butter sauce for an unbelievably juicy outcome. The crunch of a bright and lemony potato salad adds a welcome contrast and brings this dish over the top!

Allergens:Milk/Lait
Preparation Time30 minutes
Cooking difficultyLevel 1
Ingredients
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

340 g

Pork Chops, boneless

300 g

Yellow Potato

7 g

Chives

7 g

Sage

227 g

Broccoli, florets

6 tbsp

Sour Cream

(ContainsMilk/Lait)

1 unit

Lemon

Not included in your delivery

3 tbsp

Oil*

½ tsp

Salt and Pepper*

2 tbsp

Unsalted Butter*

(ContainsMilk/Lait)
Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
Energy (kJ)3054 kJ
Calories730 kcal
Fat43 g
Saturated Fat15 g
Carbohydrate43 g
Sugar5 g
Dietary Fiber8 g
Protein48 g
Cholesterol160 mg
Sodium780 mg
Utensils
Utensilsarrow down iconarrow down icon
Large Bowl
Instructionsarrow up iconarrow up icon
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ROAST POTATOES
ROAST POTATOES
1

Preheat the oven to 450°F (to roast veggies). Start prepping when the oven comes up to temperature!

Wash and dry all produce.* Cut potatoes into 1/2-inch pieces. On a baking sheet, toss potatoes with 1 tbsp oil (dbl for 4 ppl). Season with salt and pepper. Roast in middle of oven, stirring halfway through cooking, until golden-brown, 25-28 min.

PREP
PREP
2

Meanwhile, roughly chop 1 1/2 tbsp sage leaves (dbl for 4 ppl). Finely chop chives. Zest, then cut lemon(s) into wedges. Cut broccoli into bite-sized pieces.

ROAST BROCCOLI
ROAST BROCCOLI
3

On another baking sheet, toss broccoli with 1 tbsp oil (dbl for 4 ppl). Season with salt and pepper. Roast in top of oven, stirring halfway through cooking, until golden-brown, 8-10 min.

COOK PORK
COOK PORK
4

Meanwhile, pat pork dry with paper towels. Season with salt and pepper. Heat a large non-stick pan over medium heat. When the pan is hot, add 1 tbsp oil (dbl for 4 ppl) then pork. Pan-fry, until golden-brown and cooked through, 4-6 min per side. (TIP: Cook each piece to a min. internal temp. of 71°C/160°F, as size may vary.**) Transfer pork to a plate. Set aside and cover to keep warm.

MAKE PAN SAUCE
MAKE PAN SAUCE
5

Reduce the heat to medium-low. In the same pan, add 2 tbsp butter (dbl for 4 ppl). Swirl the pan occasionally, until 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 the pan from the heat and stir in sage.

FINISH AND SERVE
FINISH AND SERVE
6

In a large bowl, combine sour cream, chives, lemon zest and potatoes. Season with salt and pepper. Divide pork, broccoli and potatoes between plates. Drizzle over sage pan sauce. Squeeze over a lemon wedge, if desired.