Meal Kit
Pork Chop with Sage & Honey Butter
with roasted garlic and hazelnut broccoli
Prep & Cook Time: 25-35 min.
Spice Level: Not Spicy
Cook Within: 6 days
Contains: Tree Nuts (Hazelnuts), Milk
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Under %{max_calories} caloriesUnder 35g carbs
Chef
David Padilla
There's nothing quite like a piece of perfectly cooked meat with a dollop of melting butter forging minuscule rivers of flavor in the nooks and crannies. We've provided you all the elements here: Fried sage is both delicate and crispy and adds the perfect herbaceous hint when joining sweet honey in the butter. Crunchy broccoli and hazelnuts round out this easy-to-make, delightful-to-eat weekday meal. Tip: How to mince sage: stack the leaves, then ball them up. Hold them with your non-knife hand, using that hand to guide you as you slice. Then rock your knife back and forth until the sage is minced!
In Your Box (serves 2)
- 12 oz. Broccoli Florets
- 12 oz. Boneless Pork Chops
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⅗ oz. Butter
- ½ fl. oz. Honey
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½ oz. Hazelnut Pieces
- 1 Sage Sprig
- 2 Garlic Cloves
Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.
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Nutrition (per serving) 2PZ0KXO9
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Calories580
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Carbohydrates20g
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Net Carbs15g
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Fat37g
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Protein43g
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Sodium1360mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- Cooking Spray
- 1 Baking Sheet
- 1 Medium Oven-Safe Non-Stick Pan
- 1 Mixing Bowl
Before You Cook
Cooking Guidelines
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
Customize It Instructions
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If using chicken breasts, follow same instructions as pork chops in Steps 1 and 4, searing 2-3 minutes, then placing pan in oven and roasting until chicken reaches minimum internal temperature, 8-10 minutes.
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If using salmon, pat dry and season flesh side with a pinch of salt and pepper. Follow same instructions as pork chops in Steps 1 and 4, cooking until fish reaches minimum internal temperature, 4-6 minutes per side. No need to roast.
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If using filets mignon, follow same instructions as pork chops in Steps 1 and 4, cooking until steaks reach minimum internal temperature, 4-6 minutes per side. Rest, 3 minutes. No need to roast.
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1 Prepare the Ingredients
Cut broccoli into bite-sized pieces.
Stem sage. Mince half the sage. (Reserve remaining leaves whole for crisping.)Mince garlic.Pat pork chops dry, and season both sides with 1/2 tsp. salt and a pinch of pepper. -
2 Roast the Broccoli
Place broccoli, hazelnuts, and garlic on prepared baking sheet and toss with 2 tsp. olive oil, 1/2 tsp. salt, and a pinch of pepper.
Spread into a single layer. Roast in hot oven until browned and fork-tender, 14-16 minutes.While broccoli roasts, fry sage. -
3 Fry the Sage
Line a plate with a paper towel.
Heat 1 Tbsp. olive oil in a medium oven-safe non-stick pan over medium heat.Add whole sage leaves to hot pan. Stir constantly until crispy and slightly darker in color, 1-2 minutes.Transfer sage to towel-lined plate. Reserve pan; no need to wipe clean. -
4 Cook the Pork Chops
Return pan used to crisp sage to medium-high heat and add 1 tsp. olive oil.
Add pork chops to hot pan. Cook undisturbed until lightly browned, 2-3 minutes on one side.Flip pork chops, and place pan in hot oven. Roast until chops are browned and reach a minimum internal temperature of 145 degrees, 8-10 minutes.Carefully, remove pan from oven. Pan will be hot! Use an oven mitt. Transfer chops to a plate and rest, 3 minutes.While chops rest, make butter. -
5 Make Butter and Finish Dish
Crumble whole sage leaves 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 butter and minced sage. Bon appétit!
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