Seared Pork Chops with Rosemary Pan Sauce, Creamy Mashed Potatoes &Amp; Roasted Vegetables

These seared pork chops are anything but ordinary. With a golden-brown crust and a luscious rosemary-infused pan sauce, they rival any steakhouse main. The secret is a quick sear that locks in juices, followed by a simple pan sauce made with chicken stock, fresh rosemary and a touch of butter.

On the side, creamy mashed potatoes and roasted carrots and red onion wedges round out the meal. The vegetables caramelize in the oven, developing natural sweetness that pairs beautifully with the savory pork. This is a complete dinner that feels special but comes together in under an hour.

Log in to save recipes and build weekly shopping lists.

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

8 ounce AsparagusView 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 pan used for pork 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 bone-in pork chops?

Yes, bone-in chops work well. Adjust cooking time as needed; they may take a few minutes longer.

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

You can use plain Greek yogurt or cream cheese for a similar tangy richness.

Can I prepare any components ahead of time?

You can roast the vegetables and make the mashed potatoes up to a day in advance. Reheat before serving.