Pork Chops with Sage Butter, Roasted Mushrooms & Asparagus

make absolute sure you use unsalted butter here or else everything will come out to salty

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat oven to 230°C (450°F).

Step 2

Wash and dry the fresh produce.

Step 3

Snap or cut off the woody ends of the asparagus and cut into 2-inch pieces. Transfer to a baking sheet pan.

Step 4

Slice mushrooms into ½-inch thick pieces; add to the baking sheet with the asparagus. Season veggies with salt and pepper; toss to combine, and spread out in an even layer.

Step 5

Cut butter into small pieces and dot over the veggies.

Step 6

Place baking sheet in the oven (it doesn't have to be fully heated) and roast, tossing halfway through, until the veggies are fork-tender, about 15 minutes.

Step 7

While the veggies are roasting, preheat a skillet over medium-high heat.

Step 8

While the skillet heats up, pat the pork chops dry with paper towels and place on a plate; season with salt and pepper on both sides.

Step 9

Once the skillet is hot, add butter and swirl to coat the bottom. Add pork chops and pan-fry until golden brown and cooked through, 3-4 minutes per side. Remove to a clean plate and loosely cover with aluminum foil; set aside.

Step 10

Meanwhile, pick sage leaves off the stems; discard stems and roughly chop the leaves.

Step 11

Return skillet to medium-high heat and add more butter; stir constantly until the butter is melted and golden brown, about 2 minutes. Remove from heat and stir in the sage.

Step 12

To serve, divide asparagus, mushrooms, and pork chops between plates. Top chops with sage butter and enjoy!