Savory Rosemary Pork Chops with Creamy Mashed Potatoes and Roasted Vegetables

These rosemary pork chops are anything but ordinary. Seared to a golden crust and finished with a rich, herb-infused pan sauce, they bring steak-like elegance to a weeknight dinner. Paired with velvety mashed potatoes and caramelized roasted carrots and red onion, every bite is comforting and satisfying.

This recipe is designed for home cooks who want impressive results without complicated steps. The pan sauce comes together quickly using the fond left from searing the chops, while the vegetables roast alongside for a hands-off side. It’s a balanced, hearty meal that’s sure to become a favorite.

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Ingredients

1.5 tablespoon Sour CreamView 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

1 unit BroccoliView ingredient guideLike ingredientDislike ingredient

10 ounce Pork ChopsView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

4 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat your oven to 425°F. Wash and dry all produce. Dice potatoes into 1-inch cubes. Peel and cut carrots into ½-inch thick rounds. Cut red onion into 1-inch wedges. Cut broccoli into small florets.
2. Place potatoes in a medium pot with enough salted water to cover by 2 inches. Bring to a boil and cook until tender, about 15-20 minutes. Drain and return to pot.
3. Meanwhile, on a baking sheet, toss carrots, red onion wedges and broccoli with 2 teaspoons cooking oil, salt and pepper. Roast until tender and lightly browned, about 20-25 minutes, tossing halfway through.
4. While vegetables roast, pat pork chops dry with paper towels. Season generously with salt and pepper on both sides. Heat remaining 2 teaspoons oil in a large skillet over medium-high heat. Add pork chops and sear until golden brown and cooked through, about 4-5 minutes per side (internal temperature 145°F). Transfer to a plate and tent with foil.
5. Reduce heat to medium. Add butter to the skillet. Once melted, stir in chicken stock concentrate, ¼ cup water and fresh rosemary leaves. Cook, scraping up any browned bits, until sauce thickens slightly, about 1-2 minutes. Remove from heat.
6. Mash the drained 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 desired.
7. Serve pork chops with mashed potatoes and roasted vegetables. Drizzle the rosemary pan sauce over the chops. Enjoy!

Recipe Tips

FAQ

Can I use boneless pork chops?

Yes, boneless pork chops work well. Adjust cooking time as needed; they may cook faster. Always check for an internal temperature of 145°F.

What can I substitute for sour cream in the mashed potatoes?

You can use plain Greek yogurt or buttermilk for a similar tangy creaminess. Alternatively, extra butter and milk will work.

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or oven to avoid drying out the pork.