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.
Pork Chops, boneless
Salt and Pepper*
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.