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 Sprig
- 12 oz. Broccoli Florets
- 2 Garlic Cloves
- 2 Boneless Pork Chops
- 1/2 oz. Hazelnut Pieces
- 1/2 oz. Honey
Directions
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Preheat oven to 400 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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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 to towel-lined plate. Reserve pan; no need to wipe clean.
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Cut broccoli into large bite-sized florets, if necessary. Mince garlic. 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.
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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, 8-10 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. Plate dish as pictured on front of card, garnishing pork with sage-honey butter and minced sage. Bon appétit!