Seared Pork Chops with Rosemary Pan Sauce, Creamy Mashed Potatoes and Roasted Carrots

These pork chops are anything but ordinary. Seared to perfection and finished with an ultra-savory rosemary-flecked pan sauce, they feel like a steakhouse-worthy meal right at home. The sides are just as impressive: creamy mashed potatoes and roasted carrots and red onion wedges that caramelize beautifully in the oven.

This recipe is designed for a cozy dinner that looks and tastes impressive without hours of work. The pan sauce comes together quickly using the fond left from searing the pork and the vegetables roast alongside the potatoes for an efficient, delicious meal.

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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

12 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

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

4 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to top position and preheat oven to 425°F. Wash and dry produce. Trim, peel and cut carrots on a diagonal into 1-inch-thick pieces. Halve, peel and cut onion into ½-inch-thick wedges; mince a few wedges until you have 1 tablespoon (2 tablespoons for 4 servings). Toss carrots and onion wedges on a baking sheet with a large drizzle of oil, salt and pepper. Roast on top rack until browned and tender, 25-30 minutes.
2. While veggies roast, dice potatoes into ½-inch pieces. (For a smoother texture, peel potatoes first.) Place in a medium pot with enough salted water to cover by 2 inches. Bring to a boil and cook until tender, 15-20 minutes. Reserve ½ cup potato cooking liquid, then drain and return potatoes to pot. Keep covered off heat until ready to mash.
3. While potatoes cook, pat pork dry with paper towels. Season all over with salt and pepper. Heat a drizzle of oil in a large pan over medium-high heat. Add pork and cook until browned and cooked through, 4-6 minutes per side. Turn off heat; transfer pork to a cutting board. Wipe out pan. Meanwhile, strip rosemary leaves from stems; finely chop leaves until you have 2 teaspoons (3 teaspoons for 4 servings).
4. Heat a drizzle of oil in the same pan over medium heat. Add minced onion and chopped rosemary. Cook, stirring often, until onion is softened, 2-3 minutes. Add stock concentrate and ¼ cup water (⅓ cup for 4 servings). Bring to a simmer and cook until slightly thickened, 3-4 minutes. Turn off heat and stir in 1 tablespoon butter (2 tablespoons for 4) until melted.
5. Return pot with drained potatoes to medium-low heat. Add sour cream and 1 tablespoon butter (2 tablespoons for 4 servings). Mash until smooth, adding splashes of reserved potato cooking liquid as needed. Season generously with salt and pepper.
6. Slice pork crosswise. Divide pork, mashed potatoes and veggies between plates. Top pork with sauce and serve.

Recipe Tips

FAQ

Can I use a different cut of pork?

Yes, boneless pork chops work best, but you can also use bone-in chops or pork loin medallions. Adjust cooking time as needed.

Can I substitute the sour cream?

You can use plain Greek yogurt or crème fraîche for a similar tangy flavor and creamy texture.

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.