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
25 g
Butter Medallion
(Contains Milk)
340 g
Pork Chops, boneless
360 g
Yellow Potato
7 g
Chives
7 g
Sage
227 g
Broccoli, florets
6 tbsp
Sour Cream
(Contains Milk)
1 unit
Lemon
Not included in your delivery
3 tbsp
Oil*
½ tsp
Salt and Pepper*
Nutrition Values
Utensils
Instructions
Before starting, preheat the oven to 450°F. Wash and dry all produce.
Cut potatoes into 1/2-inch pieces. Add potatoes and 1 tbsp oil (dbl for 4 ppl) to a baking sheet. Season with salt and pepper, then toss to coat. Roast in the middle of the oven, flipping halfway through, until golden-brown, 25-28 min.
While potatoes roast, roughly chop 1 1/2 tbsp sage leaves (dbl for 4 ppl). Finely chop chives. Zest, then cut lemon into wedges. Cut broccoli into bite-sized pieces.
Add broccoli and 1 tbsp oil (dbl for 4 ppl) to another baking sheet. Season with salt and pepper, then toss to coat. Roast in the top of the oven, stirring halfway through, 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 1 tbsp oil (dbl for 4 ppl), then pork. Pan-fry until golden-brown and cooked through, 6-8 min per side.** Transfer pork to a plate and cover to keep warm.
Return the same pan to medium-low. Add butter medallion, then swirl the pan occasionally until butter melts, foams, smells nutty and looks brown, 2-4 min. (TIP: Keep your eye on the butter so it doesn't burn!) Remove pan from heat, then 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 sage pan sauce over top of pork. Squeeze over a lemon wedge, if desired.
