Pork Chop with Sage & Honey Butter
with roasted garlic and hazelnut broccoli
Prep & Cook Time: 25-35 min.
Cook Within: 6 days
Difficulty Level: Intermediate
Spice Level: Not Spicy
Contains: Milk, Tree Nuts
Chef
David Padilla
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!
In Your Box (serves 2)
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⅗ oz. Butter
- 1 Sage Sprig
- 12 oz. Broccoli Florets
- 2 Garlic Cloves
- 12 oz. Boneless Pork Chops
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½ oz. Hazelnut Pieces
- ½ fl. oz. Honey
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.
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Nutrition (per serving)
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Calories556
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Carbohydrates17g
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Fat34g
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Protein44g
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Sodium1344mg
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
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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.
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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.
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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.
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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.
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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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