sage-butter pork chops

START: Preheat the oven to 450°F (to roast the potatoes and broccoli). Start prepping when the oven comes up to temperature! Wash and dry all produce. Cut the potatoes into 1/2-inch cubes. On a baking sheet, toss the potatoes with 2 tbsp oil. Season with salt and pepper. Roast in the centre of the oven, stirring halfway through cooking, until the potatoes are golden-brown, 25-28 min.

PREP: Meanwhile, roughly chop 3 tbsp sage leaves. Zest, then cut the lemons into wedges.

ROAST BROCCOLI: On another baking sheet, toss the broccoli with 2 tbsp oil. Season with salt and pepper. Roast in the centre of the oven, stirring halfway through cooking, until golden-brown, 8-10 min.

COOK PORK: Meanwhile, pat pork dry with paper towels. Season with salt and pepper. Heat a large non-stick pan over medium heat. When pan is hot, add 2 tbsp oil, then pork. Pan-fry until golden and cooked through, 4-6 min per side. Transfer pork to a plate and cover with foil to keep warm

MAKE PAN SAUCE: Reduce the heat to medium-low. In the same pan, add 4 tbsp butter. Swirl the pan occasionally, until the butter melts, smells nutty and turns foamy and dark brown, 2-4 min. (TIP: Keep your eye on the butter so it doesn't burn!) Remove the pan from the heat. Add the sage and stir until fragrant, 1 min.

FINISH AND SERVE: In a large bowl, toss together sour cream, lemon zest and potatoes. Season with salt and pepper. Divide pork, broccoli and potatoes between plates. Drizzle over pan sauce and squeeze over a lemon wedge, if desired.