Rosemary Pan-Seared Pork Chops with Creamy Mashed Potatoes and Roasted Vegetables

These pork chops are anything but ordinary. Seared to golden perfection and finished with a rich, rosemary-flecked pan sauce, they deliver a flavor that rivals any steakhouse entrée. Paired with velvety mashed potatoes and sweet roasted root vegetables, this meal is a complete crowd-pleaser.

The secret lies in the simple yet elegant preparation: a quick sear locks in juices, while the chicken demi-glace and fresh rosemary create a glossy, savory sauce that coats every bite. Serve it up for a weeknight dinner that feels special without the fuss.

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Ingredients

1 unit Red OnionView ingredient guideLike ingredientDislike ingredient

12 ounce CarrotView ingredient guideLike ingredientDislike ingredient

6 ounce ParsnipView ingredient guideLike ingredientDislike ingredient

0.25 ounce RosemaryView ingredient guideLike ingredientDislike ingredient

10 ounce Pork ChopsView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Demi-GlaceView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

4 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat your oven to 425°F. Line a baking sheet with foil or parchment paper.
2. Peel and cut the carrots and parsnips into ½-inch thick sticks. Peel the red onion and cut into 8 wedges.
3. Toss the vegetables with 2 tsp cooking oil, salt and pepper. Spread in a single layer on the prepared baking sheet. Roast for 20-25 minutes, until tender and lightly browned.
4. While the vegetables roast, pat the pork chops dry with paper towels. Season generously with salt and pepper on both sides.
5. Heat the remaining 2 tsp oil in a large skillet over medium-high heat. Add the pork chops and cook until golden brown and cooked through, about 4-5 minutes per side (depending on thickness). Remove from skillet and let rest on a plate.
6. Reduce heat to medium. Add the butter to the skillet. Once melted, add the chicken demi-glace and ¼ cup water. Stir in the fresh rosemary leaves (stripped from stems). Simmer for 1-2 minutes, scraping up any browned bits from the pan, until the sauce thickens slightly.
7. For the mashed potatoes (if making from scratch: boil peeled potatoes until tender, mash with butter and milk; otherwise, prepare according to package directions).
8. Serve the pork chops with the roasted vegetables and mashed potatoes. Spoon the rosemary pan sauce over the pork chops. Enjoy!

Recipe Tips

FAQ

Can I use a different cut of pork?

Yes, boneless pork loin chops or pork tenderloin medallions work well. Adjust cooking time as needed.

What can I substitute for chicken demi-glace?

You can use 1 cup of beef or chicken broth simmered with a teaspoon of soy sauce and a pinch of sugar to mimic the savory depth.

Can I prepare the vegetables ahead?

Absolutely. You can chop the vegetables up to a day in advance and store them in the refrigerator. Roast just before serving.