Seared Pork Chops with Creamy Mashed Potatoes and Roasted Vegetables

These seared pork chops are anything but ordinary. With a golden-brown crust and a rich, rosemary-infused pan sauce, they rival any steakhouse entrée. Paired with velvety mashed potatoes and a medley of roasted carrots, red onion and asparagus, this meal is both comforting and impressive.

Perfect for a weeknight dinner or a special occasion, this recipe uses simple ingredients to create a balanced, satisfying plate. The creamy mashed potatoes and tender roasted vegetables complement the savory pork beautifully.

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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

6 ounce AsparagusView 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. Dice potatoes into 1-inch cubes. Peel and slice carrot into 1/4-inch rounds. Cut red onion into wedges. Trim woody ends from asparagus.
2. Place potatoes in a medium pot and cover with salted water. Bring to a boil and cook until fork-tender, about 15 minutes. Drain and return to pot. Mash with sour cream and 1 tablespoon butter until smooth. Season with salt and pepper.
3. While potatoes cook, toss carrot and red onion wedges with 1 teaspoon oil on a baking sheet. Roast for 10 minutes, then add asparagus and roast another 10 minutes until tender.
4. Pat pork chops dry with paper towels. Season generously with salt and pepper. Heat 1 tablespoon oil in a large skillet over medium-high heat. Sear pork chops until golden brown, about 3-4 minutes per side (adjust thickness). Remove from skillet and rest on a plate.
5. Reduce heat to medium. Add 1 tablespoon butter to the skillet. Once melted, stir in chicken stock concentrate, rosemary (leaves stripped from stem) and 1/4 cup water. Scrape up browned bits. Simmer until slightly thickened, about 2 minutes.
6. Serve pork chops with mashed potatoes and roasted vegetables. Drizzle pan sauce over the pork.

Recipe Tips

FAQ

Can I use a different cut of pork?

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

Can I substitute the vegetables?

Absolutely. Broccoli, green beans or bell peppers are great alternatives.

How do I make the pan sauce without chicken stock concentrate?

Use 1/4 cup low-sodium chicken broth and season with extra salt and pepper.