All ingredients are individually packaged, but our central facility
is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check recipe cards and 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
A note about serious food allergies
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!
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.
You Will Need
Medium Oven-Safe Pan
Before You Cook
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
Fry the Sage
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 sage to towel-lined plate.
Reserve pan; no need to wipe clean.
Prepare Ingredients and Roast Broccoli
Cut broccoli into large bite-sized pieces.
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.
If using chicken, add to hot pan and cook undisturbed until browned, 4-5 minutes.
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.
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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