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Sage-Butter Roasted Pork

Sage-Butter Roasted Pork

with Roasted Butternut Squash & Charred Broccolini

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Sage adds earthy depth to honeyed squash and juicy pro chops in this Instgram-worth dish. Roasting the broccolini helps developed crispy edges and a nutty flavor - try with regular broccoli too!

Tags:Gluten-free
Allergens:Milk

Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Total Time35 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

2 unit

Pork Chops

8 ounce

Butternut Squash

2 clove

Garlic

1 sprig

Sage

1 bunch

Baby Broccoli

1 tablespoon

Honey

Not included in your delivery

2 tablespoon

Butter

(ContainsMilk)

1.5 tablespoon

Olive Oil

unit

Salt

unit

Pepper

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2204.9680000000003 kJ
Calories527 kcal
Fat33 g
Saturated Fat0 g
Carbohydrate17 g
Sugar0 g
Dietary Fiber5 g
Protein41 g
Sodium0 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
Utensilsarrow down iconarrow down icon
Knife
Baking Sheet
Pan
Instructionsarrow up iconarrow up icon
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1

Preheat oven to 400 degrees. Mince or grate the garlic. Chop the sage leaves. Trim and discard the bottom inch of the broccolini. Cut any pieces of butternut squash into 1/2-inches pieces.

2

Place the broccolini on one side of a baking sheet and drizzle with 1/2 tablespoon olive oli. Season with salt and pepper. On the other half, drizzle the butternut sqash with 1/2 tablespoon olive oil and the honey. Toss with half the sage and season with salt and pepper. Place in the oven for 15-20 minutes, until golden brown, tossing halfway through.

3

While the squash and broccolini roast, heat 1/2 tablespoon oil in a medium pan over medium high heat. Pat the pork chops dry and season with salt and pepper on both sides. Sear the pork chops for 2-3 minutes on each side, until golden brown. Transfer chops to the baking sheet with the broccolini and squash and cook another 5-6 minutes, until just barely pink in the center.

4

While pork finishes cooking, wipe the pan clean and heat 2 table-spoons butter over medium-low heat, swirling the pan occasionally. Once the butter stops foaming, add the remaining sage and garlic. Cook for 30 seconds, until fragrant. Remove from heat and season with salt and pepper.

5

Remove baking sheet from oven and allow pork to rest for 5 minutes.

6

Serve the pork chops on a bed of squash with broccolini to the side. Drizzle each chop with the sage-butter sauce end enjoy!