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

Sometimes you just crave a comforting, no-fuss meal that feels like home. This recipe for herb-crusted pork chops with creamy mashed potatoes and roasted asparagus delivers exactly that. The pork chops are pan-seared to golden perfection, then finished in the oven alongside tender asparagus spears. A quick thyme gravy made from the pan drippings ties everything together with rich, savory flavor.

The mashed potatoes are velvety smooth, thanks to Yukon Gold potatoes and a touch of milk and butter, while fresh chives add a mild oniony pop. Whether it’s a weeknight dinner or a special Sunday supper, this plate of classic comfort food is sure to satisfy.

Log in to save recipes and build weekly shopping lists.

Ingredients

24 ounce Yukon Gold PotatoesView ingredient guideLike ingredientDislike ingredient

16 ounce AsparagusView ingredient guideLike ingredientDislike ingredient

0.25 ounce ChivesView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

24 ounce Pork ChopsView ingredient guideLike ingredientDislike ingredient

1 tablespoon FlourView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Demi-GlaceView ingredient guideLike ingredientDislike ingredient

0.25 ounce ThymeView ingredient guideLike ingredientDislike ingredient

0.5 cup MilkView 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. Preheat the oven to 425°F (220°C). Wash and dry all produce. Cut the Yukon Gold potatoes into ½-inch cubes. Place them in a medium pot, add a pinch of salt and cover with water by 1 inch. Bring to a boil and cook until easily pierced with a knife, about 12 minutes. Drain and return to the pot.
2. Trim the woody ends from the asparagus. Mince the chives. Cut the lemon into wedges. Pat the pork chops dry with paper towels. Heat a large drizzle of vegetable oil in a large oven-safe skillet over medium-high heat. Season the pork chops with salt, pepper and half the flour. Cook until just browned, about 2 minutes per side. Transfer the pork to a baking sheet, placing them toward one side.
3. On the other side of the same baking sheet, toss the asparagus with a large drizzle of oil and season with salt and pepper. Roast in the oven until the asparagus starts to brown and the pork reaches your desired doneness, 7-10 minutes. (If the pork is done before the asparagus, remove it from the sheet and let the asparagus finish.) Let the pork rest on a plate for 5 minutes.
4. Pour out any grease from the skillet used for the pork. Add 1 tablespoon butter and the remaining flour to the skillet over medium heat. Cook, stirring, until the butter melts and a pasty mixture forms, 1-2 minutes. Stir in the chicken demi-glace, thyme sprigs and ⅔ cup water. Simmer until thickened, about 2 minutes. Add the remaining 1 tablespoon butter and stir until melted. Season with salt and pepper. Remove from heat and stir in a squeeze of lemon juice.
5. While the gravy simmers, mash the potatoes: add ½ cup milk (you may have extra) and the minced chives (use to taste) to the drained potatoes. Mash until smooth. Season with salt and pepper. Add more milk if needed for a creamy consistency.
6. Divide the mashed potatoes among plates. Stir any juices released by the resting pork into the gravy. Divide the pork chops and asparagus among the plates. Remove and discard the thyme sprigs from the gravy, then spoon the gravy over everything. Serve with lemon wedges on the side.

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 1 cup of chicken broth mixed with 1 teaspoon of soy sauce or Worcestershire sauce for depth.

Can I make this dairy-free?

Substitute the butter with a plant-based alternative and use unsweetened almond milk or oat milk for the mashed potatoes.