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

These pork chops are anything but ordinary. We’ve given them a steak-like treatment, searing them to perfection and finishing with an ultra-savory rosemary-flecked pan sauce. The sides are just as impressive: creamy mashed potatoes and roasted carrots and onion wedges round out this satisfying meal.

Whether you’re cooking for a special occasion or just want to elevate your weeknight dinner, this recipe delivers big flavor with simple steps. Get ready for a flavor explosion!

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Ingredients

12 ounce CarrotsView ingredient guideLike ingredientDislike ingredient

1 unit Red OnionView ingredient guideLike ingredientDislike ingredient

12 ounce Yukon Gold PotatoesView ingredient guideLike ingredientDislike ingredient

12 ounce Pork ChopsView ingredient guideLike ingredientDislike ingredient

0.25 ounce RosemaryView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Demi-GlaceView ingredient guideLike ingredientDislike ingredient

2 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

4 teaspoon Vegetable OilView ingredient guideLike ingredientDislike ingredient

2 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to top position and preheat oven to 425°F. Wash and dry all 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. (Tip: 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 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 to a cutting board. Wipe out pan. Meanwhile, pick rosemary leaves from stems; finely chop leaves until you have 2 teaspoons (3 teaspoons for 4 servings).
4. Heat a drizzle of oil in pan used for pork over medium heat. Add minced onion and chopped rosemary. Cook, stirring often, until onion is softened, 2-3 minutes. Add demi-glace 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 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 between plates along with potatoes and veggies. Top pork with sauce and serve.

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 beef broth or chicken broth thickened with a little cornstarch, though the flavor will be less rich.

Can I make this recipe dairy-free?

Yes, use dairy-free butter and sour cream alternatives and ensure the demi-glace is dairy-free.