Pork Chops in Sage Butter with Beet Puree and Swiss

Name: Pork Chops in Sage Butter with Beet Puree and Swiss Chard
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 large red beets (1 pound), halved; 2 medium Yukon Gold potatoes (1/2 pound); 1 stick unsalted butter; Kosher salt; Pepper; Four 12-ounce bone-in pork rib chops, cut 1 inch thick; 1/4 cup extra-virgin olive oil; 3 garlic cloves, crushed; 1 sage sprig; 1 teaspoon fresh lemon juice; 2 pounds Swiss chard, stems discarded and leaves chopped

Servings: persons

2 large red beets (1 pound), halved
2 medium Yukon Gold potatoes (1/2 pound)
1 stick unsalted butter
Kosher salt
Pepper
Four 12-ounce bone-in pork rib chops, cut 1 inch thick
1/4 cup extra-virgin olive oil
3 garlic cloves, crushed
1 sage sprig
1 teaspoon fresh lemon juice
2 pounds Swiss chard, stems discarded and leaves chopped

1
In a large saucepan, combine the beets and potatoes.
2
Add enough water to cover by 2 inches and bring to a boil over high heat.
3
Cook until the beets and potatoes are tender, 35 to 40 minutes.
4
Drain well.
5
When cool enough to handle, peel the beets and potatoes, and then coarsely chop; transfer to a food processor.
6
Add 2 tablespoons of the butter and puree until smooth.
7
Season with salt and pepper and keep warm.
8
Heat a large cast-iron skillet.
9
Rub the pork chops all over with 2 tablespoons of the olive oil; season with salt and pepper.
10
Cook over moderately high heat until golden brown on the bottom, 7 to 8 minutes.Turn the chops and add the garlic, sage and 2 tablespoons of the butter.
11
Cook until the chops are golden and an instant-read thermometer inserted in the thickest part registers 135, about 7 minutes longer.
12
Transfer the pork chops to plates and let stand for 5 minutes.
13
Whisk the lemon juice and 2 tablespoons of the butter into the skillet; season with salt.
14
Strain the sage butter through a fine sieve over the pork chops.
15
Reserve the crispy sage leaves and discard the garlic.
16
Meanwhile, in a large nonstick skillet, melt the remaining 2 tablespoons of butter in the remaining 2 tablespoons of olive oil.
17
Add the chard in large handfuls; let each batch wilt slightly before adding more.
18
Cook, stirring occasionally, until all of the chard is wilted, 5 minutes.
19
Season with salt and pepper.
20
Serve the pork chops with the beet puree and Swiss chard and garnish with the crispy sage leaves.

478

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 large red beets (1 pound), halved, 2 medium Yukon Gold potatoes (1/2 pound), 1 stick unsalted butter, Kosher salt, and more.

Yes, Pork Chops in Sage Butter with Beet Puree and Swiss Chard falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Pork Chops in Sage Butter with Beet Puree and Swiss Chard

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions