Sage Butter Pork Chops #Recipe #HomeCookedMeals

This is one of the meal packs I bought online.  My daughter wanted to make this again but I told her she could cook the last one that we have.  Its so easy to prepare this meal.  I had it done in 20 minutes.  I was just  finishing up cooking when my husband came home from work so we ate right away and we did not have to reheat the food.  Below is the recipe for this.  You can just double the measurement if you need more.

 Ingredients:

• 12 oz pork chops
• 12 oz Yukon gold potatoes
• 2 cloves of garlic
• 1/4 oz sage
• 6 oz broccolini
• 3 oz sour cream
• 1 lemon
• 2 tbsp butter
• 2 tsp olive oil

 Preparation:

• Cook the potatoes:  Preheat the oven to 400 degrees.  Cut the potatoes into 1/2 inch cubs.  Place the potatoes in a medium pot with a large pinch of salt and enough water to cover.  Bring to a simmer and cook for about 10 minutes, until fork tender.   Drain and return to the same pot.
• Roast the Broccolini: Trim and discard the bottom inch of the broccolini.  Toss the broccolini on a baking sheet with a drizzle of olive oil and season with salt and pepper.   Place in the oven for 15 minutes, until golden brown.  
• Meanwhile, halve one  garlic clove, crush  the other clove with the one side of your knife.  Finely chop about  1 tbsp  sage leaves.  Zest and halve the lemon.  
• Rub the pork chops with the cutout side of the garlic clove and season with salt and pepper.  Heat a drizzle of oil in a large pan over medium high heat.  Add the pork chop and cook for 3 minutes per side until golden brown but not yet cooked through.  Transfer the  pork chops to the baking sheet with the broccolini and  cooked for another 4-7 minutes until cook to desired doneness.
• Make the sage butter  sauce:  While the pork finishes cooking, wipe the pan clean and heat 2 tbsp butter and the crushed garlic over  medium-low heat, swirling the pan occasionally.  One the butter stops foaming, it will begin to turn a speckled brown.  Immediately add the sage and a squeeze of lemon, then remove from the heat.  Discard the garlic and season with salt and pepper.
• Make the Citrusy Potato Salad: Toss the drained potatoes with the sour cream and a pinch of lemon zest.  Season with salt and pepper.
• Remove the baking sheet from the oven and allow the pork chops to rest for 5 minutes..  Served the  pork chops on a bed of citrusy potato salad with the roasted  broccolini to the side.  Drizzle each pork chops with the sage butter sauce and enjoy.  

I love this dish!