Pan-Seared Pork Steaks with Dijon Cream Sauce and Rosemary Roasted Potatoes &Amp; Carrots

Indulge in a restaurant-quality meal right at home with this savory dish featuring tender pan-seared pork steaks. The star of the show is a luscious Dijon cream sauce that drapes over the meat and potatoes, adding a tangy richness that perfectly complements the earthy rosemary roasted vegetables.

Golden brown potatoes and sweet roasted carrots round out the plate, making this a complete and satisfying dinner. With simple ingredients and straightforward steps, you can create an impressive meal that feels special without hours of effort.

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Ingredients

12 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

4 ounce Cream Sauce BaseView ingredient guideLike ingredientDislike ingredient

0.125 ounce RosemaryView ingredient guideLike ingredientDislike ingredient

10 ounce Ranch SteakView ingredient guideLike ingredientDislike ingredient

9 ounce CarrotView ingredient guideLike ingredientDislike ingredient

0.25 ounce ParsleyView ingredient guideLike ingredientDislike ingredient

2 teaspoon Dijon MustardView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

4 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust racks to top and middle positions and preheat oven to 425°F. Wash and dry produce. Trim, peel and cut carrots on a diagonal into ½-inch-thick pieces. Dice potatoes into ½-inch pieces. Finely chop half the rosemary (all for 4 servings).
2. Toss carrots on one side of a baking sheet with a drizzle of oil, salt and pepper. Toss potatoes on empty side of sheet with a large drizzle of oil, chopped rosemary, a pinch of salt and pepper. Roast on top rack until browned and tender, 20-25 minutes.
3. Meanwhile, pat pork dry with paper towels and season all over with salt and pepper. Heat a drizzle of oil in a large pan over medium-high heat. Add pork and cook, turning occasionally, until browned all over, 4-8 minutes. Turn off heat; transfer pork to a second baking sheet. Wipe out pan. Roast on middle rack until pork is cooked through, 10-12 minutes. Transfer to a cutting board.
4. Meanwhile, roughly chop parsley.
5. Once veggies and pork are done roasting, combine cream sauce base, mustard, stock concentrate, 2 TBSP water (4 TBSP for 4 servings) and pepper in pan used for pork over medium-high heat. Bring to a boil, then reduce to a simmer and cook, whisking constantly, until slightly reduced, 30-60 seconds. TIP: If sauce is too thick, add water 1 tsp at a time until sauce reaches desired consistency.
6. Slice pork crosswise. Divide pork, potatoes and carrots between plates in separate sections. Spoon sauce over pork and potatoes and sprinkle with parsley. Serve.

Recipe Tips

FAQ

Can I use a different cut of pork?

Yes, pork chops or tenderloin medallions can be substituted. Adjust cooking time as needed to ensure they are cooked through.

Can I make this dish dairy-free?

The cream sauce base contains milk, so it is not dairy-free. You could try a dairy-free cream alternative, but the flavor and texture may change.

How do I store leftovers?

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