Seared Pork Chops with Rosemary Pan Sauce and Roasted Root Vegetables

These pork chops are anything but ordinary. Seared to perfection and finished with an ultra-savory rosemary-infused pan sauce, they bring a steak-like experience to your dinner table. The sides are just as impressive: creamy mashed potatoes and a medley of roasted carrots, parsnips and onion wedges that caramelize beautifully in the oven.

This complete meal is designed to impress without requiring hours in the kitchen. With simple techniques and fresh ingredients, you can create a flavor-packed dinner that feels special any night of the week.

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Ingredients

12 ounce CarrotsView ingredient guideLike ingredientDislike ingredient

1 unit Red OnionView ingredient guideLike ingredientDislike ingredient

6 ounce ParsnipView ingredient guideLike ingredientDislike ingredient

10 ounce Pork ChopsView ingredient guideLike ingredientDislike ingredient

0.25 ounce RosemaryView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Demi-GlaceView ingredient guideLike ingredientDislike ingredient

4 teaspoon Cooking OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to top position and preheat oven to 425°F. Wash and dry produce. Trim, peel and cut carrots on a diagonal into ½-inch-thick pieces. Trim, peel and cut parsnips on a diagonal into ½-inch-thick pieces. Halve, peel and cut onion into ½-inch-thick wedges; mince a few wedges until you have 1 tablespoon (2 tablespoons for 4 servings). Toss carrots, parsnips and onion wedges on a baking sheet with a large drizzle of oil, salt and pepper. Roast on top rack until golden brown and tender, 25-30 minutes.
2. Meanwhile, pat pork dry with paper towels. Season with salt and pepper. Heat a drizzle of oil in a large pan over medium-high heat. Add pork and cook until browned and cooked through, 4-6 minutes per side. Turn off heat; transfer pork to a cutting board. Wipe out pan. Strip rosemary leaves from stems; finely chop leaves until you have 2 teaspoons (3 teaspoons for 4 servings).
3. Heat a drizzle of oil in the same pan over medium heat. Add minced onion and chopped rosemary. Cook, stirring often, until onion is softened, 2-3 minutes. Add demi-glace and ¼ cup water (⅓ cup for 4 servings). Bring to a simmer and cook until slightly thickened, 3-4 minutes. Turn off heat and stir in 1 tablespoon butter (2 tablespoons for 4) until melted.
4. Slice pork crosswise. Divide pork and vegetables between plates. Top pork with sauce and serve.

Recipe Tips

FAQ

Can I use a different cut of pork?

Yes, boneless pork loin chops or pork tenderloin medallions work well. Adjust cooking time as needed.

What can I substitute for chicken demi-glace?

You can use beef or vegetable demi-glace or a rich chicken stock reduced with a bit of soy sauce for depth.

Can I prepare the vegetables ahead of time?

Absolutely. Chop the carrots, parsnips and onion up to a day in advance and store in the refrigerator.