Herb-Crusted Pork Chops with Rosemary Brown Butter Vegetables and Roasted Potatoes

Pork chops are a blank canvas and tonight we’re painting with bold flavors. A savory coating of garlic and paprika creates a perfect crust, while a creamy shallot- and thyme-infused gravy adds richness. The real stars are the rosemary brown butter vegetables-roasted potatoes, parsnips and carrots-that bring a touch of elegance to every bite.

This dish is both homey and elevated, making it ideal for a comforting weeknight meal or a special dinner. The combination of textures and flavors will have everyone asking for seconds.

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Ingredients

6 ounce ParsnipView ingredient guideLike ingredientDislike ingredient

6 ounce CarrotsView ingredient guideLike ingredientDislike ingredient

12 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

1 unit ShallotView ingredient guideLike ingredientDislike ingredient

0.25 ounce RosemaryView ingredient guideLike ingredientDislike ingredient

10 ounce Pork ChopsView ingredient guideLike ingredientDislike ingredient

1 tablespoon Fry SeasoningView ingredient guideLike ingredientDislike ingredient

1 teaspoon Dried ThymeView ingredient guideLike ingredientDislike ingredient

1 tablespoon FlourView ingredient guideLike ingredientDislike ingredient

2 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

2 tablespoon Cream CheeseView ingredient guideLike ingredientDislike ingredient

4 teaspoon Cooking OilView ingredient guideLike ingredientDislike ingredient

3 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 450°F (with racks in middle and top positions for 4 servings). Wash and dry produce. Trim, peel and cut parsnips diagonally into ½-inch pieces. Trim, peel and cut carrots diagonally into ½-inch pieces. Slice potatoes into ¼-inch rounds. Halve, peel and mince half the shallot (all for 4 servings). Strip rosemary leaves from stems and finely chop until you have ½ tsp (1 tsp for 4).
2. On a baking sheet, toss parsnips and carrots with a drizzle of oil, salt and pepper on one side. On the other side, toss potatoes with oil, salt and pepper. Roast on top rack until golden and tender, 20-25 minutes. (For 4 servings, divide between two sheets: parsnips/carrots on top rack, potatoes on middle rack.)
3. Pat pork chops dry with paper towels. Season all over with fry seasoning, ½ tsp dried thyme (¾ tsp for 4), 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 to a cutting board to rest. Wipe out pan.
4. In the same pan, melt 1 tbsp butter (2 tbsp for 4) over medium heat. Add shallot and cook until softened, 2-3 minutes. Add a drizzle of oil, flour and a pinch of thyme; cook until lightly browned, 2-3 minutes. Whisk in 1 cup water (2 cups for 4), stock concentrates and ¼ tsp salt (½ tsp for 4). Simmer, whisking, until thickened, 3-5 minutes. Remove from heat and stir in cream cheese until smooth. Season with salt and pepper.
5. Melt 2 tbsp butter (3 tbsp for 4) in a medium pan over medium-high heat. Cook, stirring, until butter is foamy and amber brown, 1-2 minutes. Remove from heat and stir in chopped rosemary. Transfer to a medium bowl.
6. Slice pork crosswise. Add roasted carrots and parsnips to the bowl with rosemary brown butter; toss to coat. Divide pork, vegetables and potatoes among plates. Spoon gravy over pork and serve.

Recipe Tips

FAQ

Can I use boneless pork chops?

Yes, boneless pork chops work well. Adjust cooking time as needed; they may cook slightly faster.

Can I substitute the vegetables?

Absolutely! Try sweet potatoes, turnips or Brussels sprouts instead of parsnips and carrots.

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan or microwave.