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!
Pork Chops, boneless
Salt and Pepper*
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.
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.
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.
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.
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.
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.