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

These pork chops get the steakhouse treatment: perfectly seared, then topped with an ultra-savory rosemary and demi-glace pan sauce. The sides are just as impressive-creamy mashed potatoes and roasted carrots and onion wedges round out the plate for a truly satisfying meal.

This recipe transforms simple ingredients into a flavor-packed dinner that feels special enough for a celebration but is easy enough for a weeknight. The key is building layers of flavor, from the caramelized crust on the pork to the rich, herbaceous sauce.

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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

Salt, to tasteView ingredient guideLike ingredientDislike ingredient

Pepper, to tasteView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F with a rack in the top position. Wash and dry all produce. Trim, peel and cut carrots diagonally into 1-inch pieces. Halve, peel and cut onion into ½-inch wedges; mince a few wedges to get 1 tablespoon (2 tablespoons for 4 servings). Toss carrots and onion wedges on a baking sheet with a drizzle of oil, salt and pepper. Roast until browned and tender, 25-30 minutes.
2. While vegetables roast, dice potatoes into ½-inch pieces (peel first for smoother texture). 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 until ready to mash.
3. Pat pork dry with paper towels; prick all over with a fork or knife. 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. Transfer to a cutting board; wipe out pan. Meanwhile, pick rosemary leaves from stems and finely chop 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 softens, 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 servings) 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 and divide among plates with mashed potatoes and roasted vegetables. Spoon sauce over pork and serve.

Recipe Tips

FAQ

Can I use a different cut of pork?

Yes, boneless pork loin chops or even pork tenderloin medallions work well. Adjust cooking time as needed to ensure they are cooked through.

What can I substitute for chicken demi-glace?

You can use 1 cup of low-sodium chicken broth simmered until reduced by half or a store-bought demi-glace concentrate. The flavor will be slightly different but still delicious.

Can I make this recipe dairy-free?

Yes, substitute the butter with a dairy-free alternative and use a dairy-free sour cream or omit it. The mashed potatoes can be made with olive oil and a splash of broth instead of butter and sour cream.