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.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
12 ounce
Pork Chops
6 ounce
Baby Broccoli
2 clove
Garlic
12 ounce
Yukon Gold Potatoes
¼ ounce
Sage
1 unit
Lemon
1 ounce
Sour Cream
(Contains Milk)
Not included in your delivery
2 tablespoon
Butter
(Contains Milk)
2 teaspoon
Olive Oil
box
Pepper
box
Kosher Salt
Nutrition Values
Utensils
Instructions
Cook the potatoes: Preheat the oven to 400 degrees. Cut the potatoes into ½-inch cubes. Place the potatoes in a medium pot with a large pinch of salt and enough water to cover. Bring to a simmer and cook for about 10 minutes, until fork-tender. Drain and return to the same pot.
Roast the broccolini: Trim and discard the bottom inch of the broccolini. Toss the broccolini on a baking sheet with a drizzle of olive oil and season with salt and pepper. Place in the oven for about 15 minutes, until golden brown
Prep the remaining ingredients: Meanwhile, halve one garlic clove; crush the other clove with the side of your knife. Finely chop about 1 Tablespoon sage leaves. Zest and halve the lemon.
Cook the pork: Rub the pork chops with the cut side of the garlic clove and season with salt and pepper. Heat a drizzle of oil in a large pan over medium-high heat. Add the pork chops and cook for 2-3 minutes per side, until golden brown but not yet cooked through. Transfer the pork chops to the baking sheet with the broccolini and cook for another 4-7 minutes, until cooked to desired doneness.
Make the sage-butter sauce: While the pork finishes cooking, wipe clean the same pan and heat 2 Tablespoons butter and the crushed garlic over medium-low heat, swirling the pan occasionally. 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 and 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 baking sheet from the oven and allow the pork chops to rest for 5 minutes. Serve the pork chops on a bed of citrusy potato salad with the roasted broccolini to the side. Drizzle each pork chop with the sage-butter sauce and enjoy!
