Meal Kit

Pork Chop with Sage & Honey Butter

with roasted garlic and hazelnut broccoli

Prep & Cook Time: 25-35 min.

Difficulty Level: Intermediate

Spice Level: Not Spicy

Cook Within: 6 days

Contains: Tree Nuts (Hazelnuts), Milk

All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
A note about serious food allergies
  • Under %{max_calories} calories
    Under 35g carbs

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)

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

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
  • Carbohydrates
  • Net Carbs
  • Fat
  • Protein
  • Sodium

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

Cooking Guidelines

To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:

  • Steak and Pork 145° F (rest cooked meat, 3 minutes) |
  • Seafood 145° F |
  • Chicken 165° F |
  • Ground Beef 160° F |
  • Ground Turkey 165° F |
  • Ground Pork 160° F
  1. 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. 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 1/2 tsp. salt and a pinch of pepper.

    Place broccoli, hazelnuts, and garlic on prepared baking sheet and toss with 2 tsp. olive oil, 1/2 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. 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. 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. 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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