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Sage Butter Pork Chops

Sage Butter Pork Chops

with Roasted Tenderstem and Squash

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Sage adds earthy depth to honeyed squash and juicy pork chops in this delicious dish. Roasting the tenderstem broccoli helps develop crispy edges and a nutty flavour… It’s our favourite way to cook it!

Tags:Not Suitable for CoeliacsFamily Friendly
Allergens:Milk

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time30 minutes
Difficulty levelMedium
Ingredients

serving 4 people

Ingredientsarrow down iconarrow down icon

serving 4 people

2 unit(s)

Butternut Squash

5 tbsp

Sage

2 unit(s)

Garlic Clove

2 unit(s)

Tenderstem® Broccoli

2 tbsp

Honey

4 unit(s)

Pork Chops

1.5 tbsp

Netherend Butter Salted

(ContainsMilk)
Nutritional information/ per serving
Nutritional informationarrow down iconarrow down icon
/ per serving
Energy (kJ)2886.96 kJ
Energy (kcal)690 kcal
Fat28.0 g
of which saturates9.0 g
Carbohydrate97 g
of which sugars0.0 g
Protein25 g
Salt0.0 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensils
Utensilsarrow down iconarrow down icon
Knife
Baking Tray
Frying Pan
Plate
Instructionsarrow up iconarrow up icon
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1

Pre-heat your oven to 200 degrees. Peel the butternut squash with a vegetable peeler. Cut the squash through the middle to separate the bulbous bottom from the top. Cut the bulbous part in half lengthways to expose the seeds. Remove the seeds with a spoon and chop the whole squash into 1 cm pieces.

2

Roughly chop the sage leaves and peel and chop the garlic.

3

LH: Put your broccoli on a baking tray, drizzle over 1 tbsp of oil, ¼ tsp of salt and a good grind of pepper. If your baking tray is big enough, put your butternut squash pieces on the other side of the baking tray and drizzle over another tbsp of olive oil along with your honey, half the sage and a spinkle of salt and pepper. Pop on the top shelf of the oven to cook for 15-20 mins until golden brown, toss the tray halfway through. Tip: If your tray isn’t big enough for both the broccoli and butternut squash then just use separate trays!

4

While the vegetables are roasting, season your pork chops with a pinch of salt and a good grind of pepper on both sides. Heat 1 tbsp of oil in a frying pan on a medium heat and when the pan is hot add the chops and cook for 2-3 mins on each side until golden brown. When the vegetables are 5 mins from being cooked, transfer the chops to the baking tray with the vegetables and cook for 5-6 mins until just slightly pink in the centre.

5

While the pork finishes cooking in the oven, put your pan back on a medium heat (no need to wash!), add your butter to the pan and once it has melted and stops foaming, add the remaining sage and the garlic. Cook for 30 seconds until you can smell the lovely sagey aroma, then remove the pan from the heat and grind in some black pepper.

6

Remove the baking tray from the oven and allow the pork to rest for a couple of mins. Serve the pork on a bed of butternut squash with the broccoli on the side, drizzle each chop with your lovely sage butter and dig in!