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.

Tip: How to mince sage: stack the leaves, then ball them up. Hold them with your non-knife hand, using that hand to guide you as you slice. Then rock your knife back and forth until the sage is minced!

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In Your Box (serves 2)

⅗ oz. Butter
1 Sage Sprig
12 oz. Broccoli Florets
2 Garlic Cloves
12 oz. Boneless Pork Chops
½ oz. Hazelnut Pieces
½ fl. oz. Honey
12 oz. Antibiotic-Free Boneless Skinless Chicken Breasts

Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.

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 sage to towel-lined plate. Reserve pan; no need to wipe clean.
2

Prepare Ingredients and Roast Broccoli

Cut broccoli into large bite-sized pieces. 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. If using chicken, add to hot pan and cook undisturbed until browned, 4-5 minutes.
4

Finish the Pork Chops

Flip pork chops, seared side up. Place pan in oven and roast until chops are browned and reach a minimum internal temperature of 145 degrees, 8-10 minutes. If using chicken, flip seared side up and place pan in oven. Roast until chicken reaches a minimum internal temperature of 165 degrees, 8-10 minutes. Carefully, remove chops 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 and honey butter and minced sage. Bon appétit!

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