Herb-Crusted Pork Chops with Rosemary Brown Butter Vegetables and Creamy Thyme Gravy

These herb-crusted pork chops are anything but ordinary. Coated in a fragrant blend of garlic, paprika and thyme, then pan-seared to golden perfection, they deliver a crispy exterior and juicy interior. The real magic happens on the side: roasted potatoes, parsnips and carrots get a luxurious toss in rosemary-infused brown butter, adding nutty, herbal notes that complement the pork beautifully.

To bring it all together, a creamy shallot and thyme gravy-made with a touch of cream cheese for richness-drizzles over the chops, tying every element into a comforting, restaurant-worthy meal. This recipe proves that simple ingredients, treated with care, can create something truly memorable.

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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. Wash and dry all produce. Trim, peel and cut parsnips and carrots on a diagonal into ½-inch-thick pieces. Slice potatoes into ¼-inch rounds. Halve, peel and mince the shallot. Strip rosemary leaves from stems and finely chop until you have ½ teaspoon (1 teaspoon for 4 servings).
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; roast parsnips and carrots on top rack and potatoes on middle rack.)
3. Pat pork chops dry with paper towels. Season all over with fry seasoning, ½ teaspoon dried thyme (¾ teaspoon for 4 servings), 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 tablespoon butter (2 for 4 servings) over medium heat. Add minced shallot and cook until softened, 2-3 minutes. Add a drizzle of oil, flour and a pinch of thyme; cook, stirring, until lightly browned, 2-3 minutes. Whisk in 1 cup water (2 cups for 4 servings), stock concentrates and ¼ teaspoon salt (½ teaspoon for 4). Bring to a simmer, whisking constantly, until thickened, 3-5 minutes. Remove from heat; stir in cream cheese until smooth. Season with salt and pepper.
5. Melt 2 tablespoons butter (3 for 4 servings) in a medium pan over medium-high heat. Cook, stirring frequently, until butter is foamy and flecked with amber bits, 1-2 minutes. Remove from heat and stir in chopped rosemary. Transfer rosemary brown butter 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, carrots and parsnips and potatoes among plates. Spoon gravy over pork and serve.

Recipe Tips

FAQ

Can I use sweet potatoes instead of regular potatoes?

Yes, sweet potatoes work well. Cut them into similar-sized rounds and adjust roasting time as needed.

What can I substitute for cream cheese in the gravy?

You can use heavy cream or crème fraîche for a similar creamy texture. Add it at the end and stir until combined.

Can I prepare this recipe ahead of time?

You can prep the vegetables and seasoning in advance. Cook the pork and gravy just before serving for best results.