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

Sometimes you just crave a comforting, no-fuss dinner that feels like a warm hug. This classic plate of juicy pork chops, creamy mashed potatoes and tender roasted asparagus is exactly that. With a rich, herby gravy made from fresh thyme, it’s a satisfying meal that brings everyone to the table without any complicated steps.

The key to this dish is building layers of flavor: searing the pork chops to golden perfection, roasting the asparagus until lightly charred and whipping up a quick gravy using the pan drippings. The mashed potatoes are made luxuriously creamy with milk and chives, making them the perfect companion to soak up every last drop of gravy. It’s pure, unadulterated deliciousness.

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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

2 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 your oven to 425°F (220°C) and position a rack in the middle. 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 about 1 inch. Bring to a boil and cook until the potatoes are easily pierced with a knife, roughly 12 minutes. Drain the potatoes and return them to the pot.
2. While the potatoes cook, trim the woody ends off the asparagus. Mince the chives and cut the lemon into wedges. Heat a large drizzle of vegetable oil in a large skillet over medium-high heat. Pat the pork chops dry with paper towels and season both sides with salt and pepper, then sprinkle with 1 tablespoon of the flour (you’ll use the rest later). Sear the pork chops until just browned, about 2 minutes per side. Transfer them to a baking sheet, placing them toward one side.
3. On the empty side of the baking sheet, toss the asparagus with a drizzle of oil, salt and pepper. Roast in the oven until the asparagus starts to brown and the pork reaches your desired doneness, about 7-10 minutes. If the pork finishes before the asparagus, remove it from the sheet and let the asparagus continue roasting. Once done, let the pork rest on a plate for 5 minutes.
4. Pour out any grease from the skillet used for the pork. Return the skillet to medium heat and add 2 tablespoons of butter and the remaining 1 tablespoon of flour. Cook, stirring constantly, until the butter melts and a thick paste forms, about 1-2 minutes. Whisk in the chicken demi-glace, the thyme sprigs and ⅔ cup of water until smooth. Simmer until the gravy thickens, about 2 minutes. Season with salt and pepper, then remove from heat and stir in a squeeze of lemon juice.
5. Add the ½ cup of milk and the minced chives (use to your taste) to the pot with the drained potatoes. Mash with a potato masher or fork until smooth and creamy. Season generously with salt and pepper. If needed, add a splash more milk for a creamier consistency.
6. Stir any juices that have collected on the plate from the resting pork into the gravy. Divide the mashed potatoes, pork chops and roasted asparagus among plates. Remove and discard the thyme sprigs from the gravy, then spoon the gravy over everything. Serve with the remaining lemon wedges on the side for squeezing.

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 to avoid drying out the meat.

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 a similar savory depth.

Can I make the mashed potatoes ahead of time?

Absolutely! Prepare the mashed potatoes up to a day in advance and reheat them on the stovetop or in the microwave, adding a splash of milk to restore creaminess.