Sage-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 a herby brown butter sauce for an unbelievably juicy outcome. A bright, lemony potato salad adds a welcome contrast.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
680 g
Pork Chops, boneless
680 g
Yellow Potato
10 g
Chives
20 g
Sage
454 g
Broccoli, florets
¾ cup
Sour Cream
(Contains: Milk)
2 unit
Lemon
Not included in your delivery
4 tbsp
Butter*
(Contains: Milk)
6 tsp
Oil*
4 tbsp
Salt*
Nutrition Values
Utensils
Cooking Steps
Preheat the oven to 450°F (to roast the potatoes and broccoli). Start prepping when the oven comes up to temperature! Wash and dry all produce.* Cut the potatoes into 1/2-inch cubes. On a baking sheet, toss the potatoes with 2 tbsp oil. Season with salt and pepper. Roast in the centre of the oven, stirring halfway through cooking, until the potatoes are golden-brown, 25-28 min.
Meanwhile, roughly chop 3 tbsp sage leaves. Finely chop the chives. Zest, then cut the lemons into wedges.
On another baking sheet, toss the broccoli with 2 tbsp oil. Season with salt and pepper. Roast in the centre of the oven, stirring halfway through cooking, until golden-brown, 8-10 min.
Meanwhile, pat pork dry with paper towels. Season with salt and pepper. Heat a large non-stick pan over medium heat. When pan is hot, add 2 tbsp oil, then pork. Pan-fry until golden and cooked through, 4-6 min per side. (TIP: Cook to a minimum internal temp. of 71°C/160°F, as size may vary.**) Transfer pork to a plate and cover with foil to keep warm
Reduce the heat to medium-low. In the same pan, add 4 tbsp butter. Swirl the pan occasionally, until the butter melts, smells nutty and turns foamy and dark brown, 2-4 min. (TIP: Keep your eye on the butter so it doesn't burn!) Remove the pan from the heat. Add the sage and stir until fragrant, 1 min.
In a large bowl, toss together sour cream, chives, lemon zest and potatoes. Season with salt and pepper. Divide pork, broccoli and potatoes between plates. Drizzle over pan sauce and squeeze over a lemon wedge, if desired.
