Sage-Butter Pork Chops
with Roasted Broccolini 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. A bright, lemony potato salad adds a welcome contrast.
Produit dans un établissement qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
340 g
Côtelettes de porc, désossées
170 g
Pomme de terre Yukon
2 gousse(s)
Ail
340 g
Sauge
7 g
Broccolini
1 pièce(s)
Crème sure
(Contient: Lait)
86 g
Citron
Pas inclus dans votre livraison
2 cs
Beurre*
(Contient: Lait)
2 cc
Huile*
pièce(s)
Sel*
pièce(s)
Poivre*
Instructions
Cook the potatoes: Preheat oven to 400°F. Wash and dry all produce. Cut the potatoes into ½-inch cubes. In a medium pot, combine potatoes with a large pinch of salt and enough water to cover. Bring to a simmer over medium heat. Cook until potatoes are fork-tender, about 10 min. Drain potatoes, then return to the same pot.
Roast the broccolini: Trim and discard the bottom inch of broccolini. Toss the broccolini on a baking sheet with half of the oil. Season with salt and pepper. Bake in centre of oven until golden brown, about 15 min.
Prep the remaining ingredients: Meanwhile, halve one garlic clove. Crush the other clove(s) with the side of your knife. Finely chop 11/2 tsp sage leaves (or 1 tbsp for 4 people). Zest, then halve the lemon(s).
Cook the pork: Rub both sides of the pork chops with the cut side of the garlic clove and season with salt and pepper. Heat the remaining oil in a large pan over medium-high heat. Add the pork chops and cook until golden brown, 2 to 3 min per side. Move broccolini to one side of baking sheet, then transfer the pork chops to the other side. Bake until pork is cooked through, 4 to 7 min. (TIP: Inserting a thermometer into the cooked pork should display an internal temperature of 160°F.)
Make the pan sauce: Meanwhile, wipe clean the same pan and melt butter with the crushed garlic clove(s) over medium-low heat. Swirl pan often. Once the butter stops foaming, it will begin to turn a speckled brown. Immediately add the sage and a squeeze of lemon, then remove from the heat. Discard the garlic. Season with salt and pepper.
Make the citrusy potato salad: Toss the drained potatoes with the sour cream and a pinch of lemon zest. Season with salt and pepper.
Remove the baking sheet from the oven and allow the pork chops to rest for 5 min. Serve pork chops on a bed of citrusy potato salad with the roasted broccolini to the side. Drizzle pork with sage-butter sauce. Enjoy!
