Sage-Butter Pork Chops
with Roasted Broccolini and Citrusy Potato Salad- Lait
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.
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!
