Pan-Seared Pork Chops with Sage Butter, Broccolini and Lemon Potato Salad

These pan-seared pork chops are the ultimate weeknight indulgence. Perfectly golden and juicy, they’re topped with a luscious sage butter sauce that infuses every bite with warm, herbaceous flavor. Paired with tender broccolini and a zesty lemon potato salad, this meal is both comforting and elegant.

The bright citrus notes of the potato salad balance the richness of the pork and sage butter, while the broccolini adds a satisfying crunch. Ready in about 30 minutes, this dish proves that a gourmet dinner doesn’t have to be complicated.

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Ingredients

4 pork chopsView ingredient guideLike ingredientDislike ingredient

2 tablespoons butterView ingredient guideLike ingredientDislike ingredient

4 fresh sage leavesView ingredient guideLike ingredientDislike ingredient

1 bunch broccoliniView ingredient guideLike ingredientDislike ingredient

1 pound potatoesView ingredient guideLike ingredientDislike ingredient

1 lemon (juice and zest)View ingredient guideLike ingredientDislike ingredient

2 tablespoons olive oilView ingredient guideLike ingredientDislike ingredient

Salt and pepper to tasteView ingredient guideLike ingredientDislike ingredient

Instructions

1. Bring a pot of salted water to a boil. Add the potatoes and cook until tender, about 15 minutes. Drain and let cool slightly.
2. While potatoes cook, season the pork chops generously with salt and pepper on both sides.
3. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the pork chops and sear until golden brown and cooked through, about 4-5 minutes per side. Remove from the skillet and let rest.
4. In the same skillet, reduce heat to medium. Add the butter and sage leaves. Cook until the butter is melted and fragrant, about 1 minute. Pour the sage butter over the pork chops.
5. In a separate pan, heat the remaining olive oil over medium heat. Add the broccolini and cook until tender and lightly charred, about 5-7 minutes. Season with salt and pepper.
6. In a bowl, combine the cooked potatoes, lemon juice, lemon zest and a drizzle of olive oil. Toss to coat. Season with salt and pepper.
7. Serve the pork chops with the broccolini and lemon potato salad on the side. Drizzle any remaining sage butter over the top.

Recipe Tips

FAQ

Can I use a different cut of pork?

Yes, boneless pork loin chops or pork tenderloin medallions work well. Adjust cooking time as needed.

What can I substitute for broccolini?

Broccoli florets or asparagus are good alternatives. Cook until tender-crisp.

Can I make the potato salad ahead?

Yes, the lemon potato salad can be made a day in advance. Store covered in the refrigerator and bring to room temperature before serving.