Rosemary Demi-Glace Pork Chops

Name: Rosemary Demi-Glace Pork Chops with Roasted Carrots & Parsnips
Total time: 40 min
Yield: 2
Cuisine: North America
Ingredients: 12 ounce Carrots; 1 unit Red Onion; 6 ounce Parsnip; 10 ounce Pork Chops; ¼ ounce Rosemary; 1 unit Chicken Demi-Glace; 4 teaspoon Cooking Oil; 1 tablespoon Butter; Salt; Pepper

with Roasted Carrots & Parsnips

Sara HeilmanPublished on April 05, 2022

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These, friends, are not your average pork chops. In fact, our chefs gave ‘em a steak-like treatment, transforming the everyday protein into something above and beyond. The chops are seared to perfection, then drizzled with an ultra-savory, rosemary-flecked pan sauce. The sides? Just as impressive. We’re serving up creamy mashed potatoes and roasted carrots and onion wedges to round everything out. Prepare for a flavor explosion.

Tags:

Carb Smart

•Calorie Smart

Allergens:

Milk

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time40 minutes

Prep Time10 minutes

DifficultyMedium

Ingredients

serving amount

12 ounce

Carrots

1 unit

Red Onion

6 ounce

Parsnip

10 ounce

Pork Chops

¼ ounce

Rosemary

1 unit

Chicken Demi-Glace

(Contains: Milk)

Not included in your delivery

4 teaspoon

Cooking Oil

1 tablespoon

Butter

(Contains: Milk)

Salt

Pepper

Nutrition Values

/ per serving

Calories540 kcal

Fat27 g

Saturated Fat9 g

Carbohydrate45 g

Sugar18 g

Dietary Fiber11 g

Protein31 g

Cholesterol100 mg

Sodium910 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Baking Sheet

•Peeler

•Large Pan

•Paper Towel

Instructions

• Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. • Trim, peel, and cut carrots on a diagonal into 1⁄2-inch-thick pieces. Trim, peel, and cut parsnips on a diagonal into 1⁄2-inch-thick pieces. Halve, peel, and cut onion into 1⁄2-inch-thick wedges; mince a few wedges until you have 1 TBSP (2 TBSP for 4 servings). • Toss carrots, parsnips, and onion wedges on a baking sheet with a large drizzle of oil, salt, and pepper. • Roast on top rack until golden brown and tender, 25-30 minutes.

• Meanwhile, 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 pork to a cutting board. Wipe out pan. • Meanwhile, strip rosemary leaves from stems; finely chop leaves until you have 2 tsp (3 tsp for 4 servings).

• 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 1⁄4 cup water (1⁄3 cup for 4 servings). Bring to a simmer and cook until slightly thickened, 3-4 minutes. • Turn off heat and stir in 1 TBSP butter (2 TBSP for 4) until melted.