Sage-Butter Pork Chops with Roasted Broccolini and Citrusy Potato Salad

This luxurious dinner is simple enough for any weeknight. Perfectly seared pork chops are topped with an herby brown butter sauce for an unbelievably juicy outcome. A bright, lemony potato salad adds a welcome contrast.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Place potatoes in med. pot with lg. pinch of salt & enough water to cover. Simmer & cook (10 min.), until fork-tender. Drain; return to the same pot.

Step 2

Trim & discard the bottom 1” of the broccolini. Toss broccolini on baking sheet with a drizzle of olive oil & season with salt/pepper. Place in oven (15 min.) until golden brown

Step 3

Rub pork chops with cut side of garlic clove; season with salt/pepper. Heat drizzle of oil in lg. pan over med.-high. Add pork chops; cook (2-3 min. per side), until golden brown but not yet cooked through. Transfer pork chops to baking sheet with broccolini; cook (another 4-7 min.) until cooked to desired doneness.

Step 4

Sage-Butter Sauce: While pork finishes cooking, wipe pan clean; heat 2 Tbsp butter & crushed garlic over med.-low, swirling pan occasionally. Once butter stops foaming, it will begin to turn a speckled brown. Immediately add sage & a squeeze of lemon; remove from the heat. Discard garlic; season with salt/pepper.

Step 5

Citrusy Potato Salad: Toss drained potatoes with sour cream & a pinch of lemon zest; season with salt/pepper.

Step 6

Remove baking sheet from oven; ret pork chops (5 min.) Serve pork chops on bed of citrusy potato salad with roasted broccolini to side. Drizzle each pork chop with sage-butter sauce; enjoy

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