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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 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

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking difficultyEasy
Ingredients

serving 4 people

Ingredientsarrow down iconarrow down icon

serving 4 people

680 g

Pork Chops, boneless

600 g

Yellow Potato

14 g

Chives

7 g

Sage

454 g

Broccoli, florets

¾ cup

Sour Cream

(ContainsMilk/Lait)

1 unit

Lemon

Not included in your delivery

¼ cup

Unsalted Butter*

(ContainsMilk/Lait)

6 tbsp

Oil*

1 tsp

Salt and Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3054 kJ
Calories730 kcal
Fat43 g
Saturated Fat15 g
Carbohydrate43 g
Sugar5 g
Dietary Fiber8 g
Protein48 g
Cholesterol160 mg
Sodium780 mg
Instructionsarrow up iconarrow up icon
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1

Before starting, preheat the oven to 450°F and wash and dry all produce. Cut potatoes into 1/2-inch pieces. Toss potatoes with 2 tbsp oil on a baking sheet. Season with salt and pepper. Roast in middle of oven, stirring halfway through cooking, until golden-brown, 25-28 min.

2

While potatoes roast, roughly chop 3 tbsp sage leaves. Finely chop chives. Zest, then cut lemon into wedges. Cut broccoli into bite-sized pieces.

3

Toss broccoli with 2 tbsp oil on another baking sheet. Season with salt and pepper. Roast in top of oven, stirring halfway through cooking, until golden-brown, 8-10 min.

4

While broccoli roasts, pat pork dry with paper towels. Season with salt and pepper. Heat a large non-stick pan over medium heat. When hot, add 2 tbsp oil, then pork. Pan-fry, until golden-brown and cooked through, 6-8 min per side.** Transfer pork to a plate. Set aside and cover to keep warm.

5

Reduce the heat to medium-low. Add 1/4 cup butter in the same pan. Swirl the pan occasionally, until butter melts, smells nutty, foams and looks 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.

6

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