topBanner
Sage and Browned Butter Pork Chops

Sage and Browned Butter Pork Chops

with Roasted Broccoli and Citrusy Potato Salad

Read more

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 amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

25 g

Butter Medallion

(ContainsMilk/Lait)

340 g

Pork Chops, boneless

360 g

Yellow Potato

7 g

Chives

7 g

Sage

227 g

Broccoli, florets

6 tbsp

Sour Cream

(ContainsMilk/Lait)

1 unit

Lemon

Not included in your delivery

3 tbsp

Oil*

½ tsp

Salt and Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories750 kcal
Fat42 g
Saturated Fat15 g
Carbohydrate48 g
Sugar6 g
Dietary Fiber8 g
Protein50 g
Cholesterol135 mg
Sodium760 mg
Utensils
Utensilsarrow down iconarrow down icon
Measuring Spoons
Zester
Baking Sheet
Large Non-Stick Pan
Paper Towel
Large Bowl
Instructionsarrow up iconarrow up icon
download icondownload icon
1

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.

2

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.

3

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.

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 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.

5

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.

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 sage pan sauce over top of pork. Squeeze over a lemon wedge, if desired.