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

These pork chops are anything but ordinary. They’re seared to a perfect golden brown, then finished with an ultra-savory pan sauce infused with fresh rosemary. The result is a main course that feels special enough for a celebration yet simple enough for a weeknight.

On the side, you’ll find creamy mashed potatoes and roasted carrots and red onion wedges-each component thoughtfully prepared to complement the rich, herbaceous pork. It’s a complete meal that’s sure to impress.

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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

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 substitute the pork chops with another cut of meat?

Yes, boneless chicken breasts or thighs work well. Adjust cooking time as needed to ensure they are cooked through.

What can I use instead of sour cream in the mashed potatoes?

You can substitute with plain Greek yogurt or omit it for a lighter version. Add extra butter or milk for creaminess.

How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop.