Herbed Pork Chops & Gravy
with Rosemary Brown Butter Veggies & Roasted Potatoes
- Wheat
- Milk
We believe pork chops are a canvas. Tonight’s palette for your palate: A savory coating that includes garlic and paprika, and a creamy shallot- and thyme-flecked gravy that’s a work of art in itself—homey and elevated at the same time. Complement those chops with rosemary-brown butter potatoes, parsnips, and carrots, and you’ll have a dinner to Remem-brandt.
Ingredients
6 ounce
Parsnip
6 ounce
Carrots
12 ounce
Potatoes
1 unit
Shallot
¼ ounce
Rosemary
10 ounce
Pork Chops
1 tablespoon
Fry Seasoning
1 teaspoon
Dried Thyme
1 tablespoon
Flour
(Contains: Wheat)
2 unit
Chicken Stock Concentrate
2 tablespoon
Cream Cheese
(Contains: Milk)
Not included in your delivery
4 teaspoon
Cooking Oil
3 tablespoon
Butter
(Contains: Milk)
Salt
Pepper
Nutrition Values
Utensils
Cooking Steps
• Adjust rack to middle position (top and middle positions for 4 servings) and preheat the oven to 450 degrees. Wash and dry produce. • Trim, peel, and cut parsnips on a diagonal into ½-inch-thick pieces. Trim, peel, and cut carrots on a diagonal into ½-inch-thick pieces. Slice potatoes into ¼-inch-thick rounds. Halve, peel, and mince half the shallot (all for 4). Strip rosemary leaves from stems; finely chop leaves until you have ½ tsp (1 tsp for 4). TIP: If you have any extra rosemary sprigs, save them for an easy garnish!
• Toss parsnips and carrots on one side of a baking sheet with a drizzle of oil, salt, and pepper. • Toss potatoes on empty side with a drizzle of oil, salt, and pepper. • Roast on top rack until golden brown and tender, 20-25 minutes. (For 4 servings, • divide between 2 sheets; roast parsnips and carrots on top rack and potatoes on middle rack.)
• Pat pork* dry with paper towels and season all over with Fry Seasoning, ½ tsp thyme (¾ tsp for 4 servings), 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 to rest. Wipe out pan.
• In same pan, melt 1 TBSP butter (2 TBSP for 4 servings) over medium heat. Add shallot and cook, stirring, until softened and fragrant, 2-3 minutes. Add a drizzle of oil, flour, and a pinch of thyme; cook, stirring, until lightly browned, 2-3 minutes. • Whisk in 1 cup water, stock concentrates, and ¼ tsp salt. (For 4, use 2 cups of water and ½ tsp salt.) Bring to a simmer, whisking constantly, until thickened, 3-5 minutes. • Remove from heat; stir in cream cheese until thoroughly combined. Season with salt and pepper to taste.
• Melt 2 TBSP butter (3 TBSP for 4 servings) in a medium pan over medium-high heat. Cook, stirring frequently, until butter is foamy and flecked with amber brown bits, 1-2 minutes. • Remove from heat and stir in rosemary. Carefully transfer rosemary brown butter to a medium bowl.
• Slice pork crosswise. • Add carrots and parsnips to bowl with rosemary brown butter; toss to coat. • Divide pork, carrots and parsnips, and potatoes between plates. Spoon gravy over pork and serve.
Ground Pork is fully cooked when internal temperature reaches 160°.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the flavorful gravy and rosemary brown butter veggies; some found the herbs overpowering 🍲.
- Ease of prep: Several noted it was time-consuming with multiple steps; some found timing tricky to keep everything hot.
- Suggestions: Consider reducing rosemary for milder flavor; try mashed potatoes to soak up delicious gravy.
- Portions: Some wanted more carrots and parsnips; a few found pork chops small or tough.
- Veggie variety: Many enjoyed trying parsnips for the first time; some suggested adding a green vegetable.
Reviews from our home cooks
Everything was good! The veggies with the rosemary butter were awesome, plenty of gravy so you can have some on your potatoes if you want, of course delicious pork chops.
The gravy was awesome! Should have mashed the potatoes instead of roasting, to get to use more of that gravy. The brown butter rosemary veggies were great too.
One of our favorites. The pork was tender, the shallot flavored gravy excellent, the roasted vegetables in rosemary browned butter were delicious.
Took a little longer to cook than some of the other options, but the flavors were exquisite! Gravy was the star of the show, and thickened up nicely, and the rosemary left my house smelling wonderful. A+ recipe and ingredients!
The potatoes were wonderful. The veggies were also good, but almost overwhelmed by the taste of rosemary. Maybe 1/4 tsp would be better? The pork chops were tasty, but a little tough. They were also cold because the sauce takes too long. It needed to be cooked in a separate pan simultaneously with the meat. The sauce was very tasty.
This one is a huge winner! The rosemary brown butter made the veggies (and potatoes cause I wasn't paying attention) taste like lobster and the seasoning for the pork made it sing! The gravy was flavorful and even though i had to substitute the only thing I had on hand - whipped chive cream cheese- I think it actually worked just as well, if not a bonus! I will be watching for this one to come back around.
10/10. The gravy, the pork chops, the thinly sliced potatoes, and the rosary browned butter covered carrots and parsnips. Every small piece of this meal were perfect.
This meal is delicious. The parsnips (my first ones!) were amazing with the carrots, the gravy was perfect with the pork chops, and the crispy potatoes went so well with everything. Pork and root vegetable box is a win.
The recipe was more complicated than expected. The pork chops were cold by the time both the brown butter and gravy were complete. The addition of the brown butter was unnecessary and overwhelmed the flavor of the entire meal. Otherwise everything else was flavorful and great.
Cooking instructions on how long to cook the pork were too long and really dried out the pork. It's a tough meat to get just right, but I should have not followed your instructions. I know there are a lot of variables. Also, it's the first time I've tried Parsnip and loved it~! and I'm a seasoned cook. There were a LOT of steps to this dish and it took WAY too much time on a weekday. I learned from this dish so the next nights dinner I prepped in the morning and threw it together when I got home from work. It went much faster!! Also in this dish, I LOVED THE SAUCES - the rosemary brown butter and especially loved the sauce on the pork.
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