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. Mince garlic. Stem and 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. Toss with 2 tsp. olive oil, ½ tsp. salt, and a pinch of pepper and spread into a single layer. Roast until browned and fork-tender, 10-12 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, 6-8 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.
Finish the Dish
Place broccoli on a plate. Add pork chop and garnish with a dollop of sage-honey butter. Garnish with minced sage.