Pork Chop with Sage & Honey Butter Recipe

Prep & Cook Time: 25-35 min.

Cook Within: 6 days

Difficulty Level: Intermediate

Spice Level: Not Spicy

Pork Chop with Sage & Honey Butter with roasted garlic and hazelnut broccoli

Contains: Milk, Tree Nuts

There's nothing quite like a piece of perfectly cooked meat with a dollop of melting butter forging minuscule rivers of flavor in the nooks and crannies. We've provided you all the elements here: Fried sage is both delicate and crispy and adds the perfect herbaceous hint when joining sweet honey in the butter. Crunchy broccoli and hazelnuts round out this easy-to-make, delightful-to-eat weekday meal.

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In Your Box (serves 2)

⅗ oz. Butter
1 Sage Sprig
12 oz. Broccoli Florets
2 Garlic Cloves
2 Boneless Pork Chops
½ oz. Hazelnut Pieces
½ fl. oz. Honey

Nutrition (per serving)
Calories
556
Carbohydrates
17g
Fat
34g
Protein
44g
Sodium
1344mg

Recipe Steps

You Will Need

Olive Oil
Salt
Pepper
Cooking Spray

1 Baking Sheet
1 Medium Oven-Safe Pan
1 Mixing Bowl

Before You Cook

Preheat oven to 400 degrees
Set butter on counter to soften
Thoroughly rinse produce and pat dry
Prepare a baking sheet with foil and cooking spray
Ingredient(s) used more than once: sage

1

Fry the Sage

Line a plate with a paper towel. Stem sage. Heat 1 Tbsp. olive oil in a medium oven-safe pan over medium heat. Add half the sage (reserve remaining for garnish) to hot pan and stir constantly until leaves are crispy and slightly darker in color, 1-2 minutes. Transfer to towel-lined plate. Reserve pan; no need to wipe clean.
2

Prepare Ingredients and Roast Broccoli

Cut broccoli into large bite-sized florets, if necessary. Mince garlic. Mince remaining sage. Pat pork chops dry, and season both sides with ½ tsp. salt and a pinch of pepper. Place broccoli, hazelnuts, and garlic on prepared baking sheet and toss with 2 tsp. olive oil, ½ tsp. salt, and a pinch of pepper. Spread into a single layer and roast in hot oven until browned and fork-tender, 14-16 minutes. While broccoli roasts, sear pork chops.
3

Sear the Pork Chops

Return pan used to crisp sage to medium-high heat. Add pork chops to hot pan. Cook undisturbed until lightly browned, 2-3 minutes. Flip chops and remove pan from burner.
4

Finish the Pork Chops

Place pan with pork chops in oven and roast until chops are browned and reach a minimum internal temperature of 145 degrees, 8-10 minutes. Carefully, remove pork from pan and rest, 1-2 minutes. While chops rest, make butter.
5

Make the Sage and Honey Butter

Crumble fried sage into a mixing bowl. Combine with softened butter, honey, and a pinch of pepper. Plate dish as pictured on front of card, garnishing pork with sage-honey butter and minced sage. Bon appétit!