Pork Chop with Sage & Honey Butter with roasted garlic and hazelnut broccoli
(from castro15’s recipe box)
Categories: Meals
Ingredients
- ⅗ oz. Butter
- 1 Sage
- 1 Broccoli Crown
- 2 Garlic Cloves
- 2 Boneless Pork Chops
- 1/2 oz. Hazelnut Pieces
- 1/2 oz. Honey
Directions
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Preheat oven to 450 degrees. Set butter on counter to soften. Thoroughly rinse produce and pat dry. Prepare a baking sheet with foil and cooking spray.
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Fry the Sage
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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.
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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, ¼ 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.
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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.
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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.
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Crumble fried sage into a mixing bowl. Combine with softened butter, honey, and a pinch of pepper.
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Place broccoli on a plate. Add pork chop and garnish with a dollop of sage-honey butter. Garnish with minced sage.