Sage and Browned Butter Pork Chops
with Roasted Broccoli and Citrusy Potato Salad
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!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
680 g
Pork Chops, boneless
600 g
Yellow Potato
14 g
Chives
7 g
Sage
454 g
Broccoli, florets
¾ cup
Sour Cream
(Contains Milk)
1 unit
Lemon
Not included in your delivery
¼ cup
Unsalted Butter*
(Contains Milk)
6 tbsp
Oil*
1 tsp
Salt and Pepper*
Nutrition Values
Instructions
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.
While potatoes roast, roughly chop 3 tbsp sage leaves. Finely chop chives. Zest, then cut lemon into wedges. Cut broccoli into bite-sized pieces.
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.
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.
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.
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.
