Juicy Roasted Pork Chops with Onion Gravy and Rosemary Mashed Potatoes

This dish is the ultimate comfort food: tender, juicy roasted pork chops paired with creamy rosemary-infused mashed potatoes and a rich, savory onion gravy. The sweetness of red onions and the fragrant rosemary elevate the classic flavors, making every bite deeply satisfying.

Perfect for a cozy weeknight dinner or a special weekend meal, this recipe comes together with simple ingredients and straightforward steps. The pork chops are seared to golden perfection, then finished in the oven, while the gravy and mashed potatoes are made simultaneously for a seamless cooking experience.

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Ingredients

2 unit Pork ChopsView ingredient guideLike ingredientDislike ingredient

12 ounce Idaho PotatoView ingredient guideLike ingredientDislike ingredient

0.5 cup MilkView ingredient guideLike ingredientDislike ingredient

1 unit Red OnionView ingredient guideLike ingredientDislike ingredient

1 sprig RosemaryView ingredient guideLike ingredientDislike ingredient

1 unit Veggie Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

2 tablespoon FlourView ingredient guideLike ingredientDislike ingredient

2 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

1 tablespoon Olive OilView ingredient guideLike ingredientDislike ingredient

unit SaltView ingredient guideLike ingredientDislike ingredient

unit PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat your oven to 400°F (200°C). Peel the potatoes and cut them into 1/2-inch cubes. Place the cubes in a pot, cover with water and add a generous pinch of salt. Bring to a boil and cook for about 15 minutes, until the potatoes are easily pierced with a knife.
2. While the potatoes cook, halve the red onion, peel it and slice it thinly. Strip the rosemary leaves from the sprig and chop them roughly.
3. Heat 1 tablespoon of olive oil in a large oven-safe skillet over medium heat. Season both sides of the pork chops with salt and pepper. Sear the chops for 2-3 minutes per side, until golden brown. Transfer the skillet to the oven and roast for 6-8 minutes, until the pork is just barely pink in the center. Remove from the oven and let the chops rest on a cutting board.
4. Using the same skillet (careful, it’s hot!), add another 1/2 tablespoon of oil if needed and place over medium heat. Add the sliced onions and season with salt and pepper. Cook, stirring occasionally, for about 5 minutes until the onions soften. Add 2 tablespoons of butter and let it melt. Sprinkle the flour over the butter and cook, stirring constantly, for 1-2 minutes.
5. Stir in the veggie stock concentrate, 1 cup of water and half of the chopped rosemary. Bring the mixture to a boil, then reduce the heat to a simmer. Cook for about 5 minutes, until the gravy thickens. Taste and adjust seasoning with salt and pepper.
6. While the gravy simmers, drain the cooked potatoes and set them aside. In the same pot, combine the milk and the remaining chopped rosemary. Bring to a boil, then add the potatoes back to the pot. Remove from heat and mash until creamy. Season with salt and pepper to taste. For extra richness, stir in an additional tablespoon or two of butter.
7. Thinly slice the rested pork chops. Serve the mashed potatoes on plates, top with the sliced pork and spoon a generous amount of onion gravy over everything.

Recipe Tips

FAQ

Can I use bone-in pork chops?

Yes, bone-in chops work well. Adjust roasting time as needed; they may take a few minutes longer.

Can I make the gravy ahead of time?

Absolutely! Prepare the gravy, let it cool and refrigerate. Reheat gently on the stovetop, adding a splash of water if too thick.

What can I substitute for rosemary?

Thyme or sage are excellent alternatives that complement pork nicely.