Cook the potatoes: Preheat the oven to 400 degrees. Cut the potatoes into 1/2-inch cubes. Place the potatoes in a medium pot with a large pinch of salt and enough water to cover. Bring to a simmer and cook for about 10 minutes, until fork-tender. Drain and return to the same pot.

Roast the broccolini: Trim and discard the bottom inch of the broccolini. Toss the broccolini on a baking sheet with a 1 Tablespoon olive oil and season with salt and pepper. Place in the oven for about 15 minutes, until golden brown

Prep the remaining ingredients: Meanwhile, halve one garlic clove; crush the other clove with the side of your knife. Finely chop about 1 Tablespoon sage leaves. Zest and halve the lemon.

Cook the pork: Rub the pork chops with the cut side of the garlic clove and season with salt and pepper. Heat a drizzle of oil in a large pan over medium-high heat. Add the pork chops and cook for 2-3 minutes per side, until golden brown but not yet cooked through. Transfer the pork chops to the baking sheet with the broccolini and cook for another 4-7 minutes, until cooked to desired doneness.

Make the sage-butter sauce: While the pork finishes cooking, wipe clean the same pan and heat 4 Tablespoons butter and the crushed garlic over medium-low heat, swirling the pan occasionally. Once the butter stops foaming, it will begin to turn a speckled brown. Immediately add the sage and a squeeze of lemon, then remove from the heat. Discard the garlic and season with salt and pepper.

Make the citrusy potato salad: Toss the drained potatoes with the sour cream and a pinch of lemon zest. Season with salt and pepper.

Remove baking sheet from the oven and allow the pork chops to rest for 5 minutes. Serve the pork chops on a bed of citrusy potato salad with the roasted broccolini to the side. Drizzle each pork chop with the sage-butter sauce and enjoy!