Pan-Seared Pork Chops with Rosemary Demi-Glace, Creamy Mashed Potatoes and Roasted Vegetables

These pork chops are anything but ordinary. With a golden sear and a luscious, herb-infused pan sauce, they’re elevated to steakhouse status. The secret? A quick rosemary demi-glace that transforms pan drippings into something extraordinary.

On the side, we’ve got creamy mashed potatoes made with Yukon Golds and sour cream, plus roasted carrots and onion wedges that caramelize beautifully in the oven. It’s a complete, satisfying meal that feels special enough for a dinner party but simple enough for a weeknight.

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Ingredients

12 ounce CarrotsView ingredient guideLike ingredientDislike ingredient

1 unit Red OnionView ingredient guideLike ingredientDislike ingredient

12 ounce Yukon Gold PotatoesView ingredient guideLike ingredientDislike ingredient

12 ounce Pork ChopsView ingredient guideLike ingredientDislike ingredient

0.25 ounce RosemaryView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Demi-GlaceView ingredient guideLike ingredientDislike ingredient

2 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

4 teaspoon Vegetable OilView ingredient guideLike ingredientDislike ingredient

2 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust an oven rack to the top position and preheat to 425°F. Wash and dry all produce. Trim, peel and cut carrots on a diagonal into 1-inch-thick pieces. Halve, peel and cut the red onion into ½-inch-thick wedges; mince a few wedges until you have 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 the top rack until browned and tender, 25-30 minutes.
2. While the vegetables roast, dice the potatoes into ½-inch pieces. For a smoother texture, peel them first. 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 of the potato cooking liquid, then drain and return potatoes to the pot. Keep covered off heat until ready to mash.
3. While the potatoes cook, pat the pork chops dry with paper towels and season generously with salt and pepper. Heat a drizzle of oil in a large pan over medium-high heat. Add the pork and cook until browned and cooked through, 4-6 minutes per side. Turn off the heat, transfer the pork to a cutting board and wipe out the pan. Meanwhile, strip the rosemary leaves from the 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 the minced onion and chopped rosemary. Cook, stirring often, until the onion is softened, 2-3 minutes. Add the chicken 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 the heat and stir in 1 tablespoon butter (2 tablespoons for 4 servings) until melted.
5. Return the pot with the potatoes to medium-low heat. Add the sour cream and 1 tablespoon butter (2 tablespoons for 4 servings). Mash until smooth, adding splashes of the reserved potato cooking liquid as needed. Season generously with salt and pepper.
6. Slice the pork crosswise. Divide the pork among plates along with the mashed potatoes and roasted vegetables. Spoon the rosemary demi-glace sauce over the pork and serve.

Recipe Tips

FAQ

Can I use a different cut of pork?

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

What can I substitute for chicken demi-glace?

You can use ½ cup of low-sodium chicken broth mixed with 1 teaspoon of Worcestershire sauce or soy sauce for depth.

Can I make this recipe dairy-free?

Use vegan butter and a dairy-free sour cream alternative. The mashed potatoes may require extra liquid.