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.
Line a plate with a paper towel.
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.
Prepare Ingredients and Roast Broccoli
Cut broccoli into large bite-sized florets, if necessary.
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.
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.
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.
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!