Rosemary Pork Chops with Creamy Mashed Potatoes and Roasted Vegetables

These pork chops are anything but ordinary. Seared until golden and finished with a rich, rosemary-infused pan sauce, they’re a weeknight dinner that feels special. The creamy mashed potatoes and roasted green beans, carrots and red onions round out the plate for a satisfying, balanced meal.

With simple ingredients and straightforward steps, you can create a dish that’s both comforting and impressive. Perfect for a family dinner or a cozy night in.

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Ingredients

1.5 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

6 ounce Green BeansView ingredient guideLike ingredientDislike ingredient

1 unit Red OnionView ingredient guideLike ingredientDislike ingredient

12 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

ounce CarrotView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

0.05 ounce RosemaryView ingredient guideLike ingredientDislike ingredient

10 ounce Pork ChopsView ingredient guideLike ingredientDislike ingredient

4 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat your oven to 425°F. Wash and dry all produce. Cut potatoes into 1-inch cubes. Trim green beans. Peel and cut carrot into ½-inch thick rounds. Peel and cut red onion into 1-inch wedges.
2. Place potatoes in a medium pot and cover with salted water. Bring to a boil and cook until tender, about 15-20 minutes. Drain and return to pot.
3. Meanwhile, toss green beans, carrot rounds and onion wedges on a baking sheet with 1 tablespoon cooking oil, salt and pepper. Roast until tender and lightly browned, about 20-25 minutes.
4. While vegetables roast, pat pork chops dry with paper towels. Season generously with salt and pepper. Finely chop rosemary leaves.
5. Heat 1 tablespoon cooking oil in a large skillet over medium-high heat. Add pork chops and sear until golden brown, about 3-4 minutes per side. Transfer to a plate and tent with foil.
6. Reduce heat to medium. Add 1 tablespoon butter to skillet. Stir in chopped rosemary and cook until fragrant, about 30 seconds. Add chicken stock concentrate and ¼ cup water, scraping up any browned bits. Simmer until slightly thickened, about 2 minutes. Remove from heat and whisk in remaining 1 tablespoon butter until melted and glossy.
7. Mash the cooked potatoes with sour cream, 1 tablespoon butter (or to taste), salt and pepper until smooth and creamy. Adjust consistency with a splash of milk if needed.
8. Serve pork chops with mashed potatoes and roasted vegetables. Drizzle pan sauce over the chops.

Recipe Tips

FAQ

Can I use boneless pork chops?

Yes, boneless pork chops work well. Adjust cooking time as needed; they may cook faster.

Can I substitute the vegetables?

Absolutely. Feel free to use any vegetables you have on hand, such as broccoli, asparagus or bell peppers.

How do I store leftovers?

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