Herb-Crusted Pork Chops with Creamy Mashed Potatoes and Roasted Vegetables

Elevate your weeknight dinner with these succulent pork chops, seared to perfection and finished with an aromatic rosemary pan sauce. Paired with velvety mashed potatoes and a colorful medley of roasted carrots, green beans and red onion, this meal is both comforting and impressive.

This dish transforms simple ingredients into a satisfying feast. The creamy mashed potatoes are enriched with sour cream and butter, while the roasted vegetables develop a sweet, caramelized flavor. Every component comes together beautifully for a balanced plate that’s sure to become a family favorite.

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Ingredients

1.5 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

1 unit Red OnionView ingredient guideLike ingredientDislike ingredient

12 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

ounce CarrotView ingredient guideLike ingredientDislike ingredient

8 ounce Green BeansView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

0.05 ounce RosemaryView ingredient guideLike ingredientDislike ingredient

10 ounce Pork ChopsView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

4 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F (220°C) with rack in top position. Wash and dry produce. Trim, peel and cut carrots diagonally into 1-inch pieces. Halve the red onion, cut into ½-inch wedges, then mince a few wedges to get 1 tablespoon (2 tablespoons for 4 servings). Toss carrots and onion wedges on a baking sheet with a drizzle of oil, salt and pepper. Roast on top rack until browned and tender, 25-30 minutes.
2. Meanwhile, dice potatoes into ½-inch pieces (peel first for smoother texture). Place in a medium pot with enough salted water to cover by 2 inches. Bring to a boil and cook until tender, 15-20 minutes. Reserve ½ cup potato cooking liquid, then drain and return potatoes to pot. Keep covered off heat until ready to mash.
3. While potatoes cook, pat pork chops dry with paper towels. Season all over 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. Transfer pork to a cutting board and wipe out the pan. Strip rosemary leaves from stems and finely chop until you have 2 teaspoons (3 teaspoons for 4 servings).
4. Heat a drizzle of oil in the same pan over medium heat. Add minced onion and chopped rosemary. Cook, stirring, until onion softens, 2-3 minutes. Add chicken stock concentrate 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.
5. Return pot with drained potatoes to medium-low heat. Add sour cream and 1 tablespoon butter (2 tablespoons for 4 servings). Mash until smooth, adding splashes of reserved potato cooking liquid as needed. Season with salt and pepper.
6. Slice pork chops crosswise. Divide pork, mashed potatoes and roasted vegetables among plates. Spoon pan sauce over pork and serve.

Recipe Tips

FAQ

Can I use dried rosemary instead of fresh?

Yes, but use about 1 teaspoon dried rosemary for every 2 teaspoons fresh called for. Add it earlier to allow the flavor to infuse.

What can I substitute for sour cream in the mashed potatoes?

You can use plain Greek yogurt or cream cheese for a similar tangy richness.

How do I know when the pork chops are fully cooked?

The pork chops are done when they reach an internal temperature of 145°F (63°C) and the juices run clear. Let them rest for 3 minutes before slicing.