Name: Pork Chops with Sage Butter, Roasted Asparagus & Lemon-Yogurt Potatoes
Cook time: 45 min
Total time: 45 min
Yield: Serves 6
Ingredients: 3 small bunches asparagus; 1 small pkg fresh sage; 1 ½ lemons; 1.02 kg new potatoes; ¾ cup plain Greek yogurt; 6 pork chops, boneless; black pepper; butter, unsalted; salt

Pork Chops with Sage Butter, Roasted Asparagus & Lemon-Yogurt PotatoesPork Chops with Sage Butter, Roasted Asparagus & Lemon-Yogurt Potatoes — a 45-minute dinner recipe with 9 ingredients, serving 6.Ingredients

3 small bunches asparagus

1 small pkg fresh sage

1 ½ lemons

1.02 kg new potatoes

¾ cup plain Greek yogurt

6 pork chops, boneless

black pepper

butter, unsalted

salt

Instructions

Preheat oven to 230°C (450°F).

Wash and dry the fresh produce.

Cut butter into small pieces and place in a small bowl; set aside.

Quarter potatoes, transfer to a large baking sheet pan, and spread out in a single layer. Dot half of the butter over the potatoes, then season with salt and pepper. (Set remaining butter aside.)

Place baking sheet in the oven and roast, tossing halfway though, until potatoes are fork-tender, about 30 minutes. Remove from oven.

Meanwhile, zest lemons into a large bowl; add yogurt, salt, and pepper. Whisk to combine the lemon-yogurt sauce and set aside.

Cut the lemons into wedges and set aside for serving.

Snap or cut off the woody ends of the asparagus. Transfer to another large baking sheet; dot with remaining butter and season with salt and pepper.

Add asparagus to the oven and roast, tossing halfway through, until fork-tender, about 15 minutes.

While the veggies are roasting, preheat a large skillet over medium-high heat.

While the skillet heats up, pat the pork chops dry with paper towels and place on a plate; season with salt and pepper on both sides.

Once the skillet is hot, add butter and swirl to coat the bottom. Working in batches if necessary, add pork chops and pan-fry until golden brown and cooked through, 3-4 minutes per side. Remove to a clean plate and loosely cover with aluminum foil; set aside.

Meanwhile, pick sage leaves off the stems; discard stems and roughly chop the leaves.

Return skillet to medium-high heat and add more butter; stir constantly until the butter is melted and golden brown, 2-3 minutes. Remove from heat and stir in the sage.

When the potatoes are done, add to the bowl with the lemon-yogurt sauce and toss to coat.

To serve, divide potatoes, asparagus, and pork chops between plates. Top chops with sage butter and a squeeze of lemon. Enjoy!

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