Rosemary Demi-Glace Organic Chicken
with Mashed Potatoes & Roasted Carrots
- Milk
These, friends, are not your average pork chops. 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 red onion wedges to round everything out.
Ingredients
1.5 tablespoon
Sour Cream
(Contains: Milk)
1 unit
Red Onion
10 ounce
Organic Chicken Cutlets
12 ounce
Potatoes
12 ounce
Carrot
¼ ounce
Rosemary
1 unit
Chicken Demi-Glace
(Contains: Milk)
Not included in your delivery
teaspoon (tsp)
Black Pepper
4 teaspoon (tsp)
Cooking Oil
2 tablespoon (tbsp)
Butter
(Contains: Milk)
teaspoon (tsp)
Salt
Nutrition Values
Utensils
Cooking Steps
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-inch-thick pieces. Halve, peel, and cut onion into ½-inch-thick wedges; mince a few wedges until you have 1 TBSP (2 TBSP 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.
While veggies roast, dice potatoes into ½-inch pieces. (TIP: 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.
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 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 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 TBSP butter (2 TBSP for 4) until melted.
Return pot with drained potatoes to medium-low heat. Add sour cream and 1 TBSP butter (2 TBSP for 4 servings). Mash until smooth, adding splashes of reserved potato cooking liquid as needed. Season generously with salt and pepper.
Slice pork crosswise.
Divide pork, mashed potatoes, and veggies between plates. Top pork with sauce and serve.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the rosemary demi-glace sauce, calling it "amazing" and "perfectly paired." Some found it too strong; adjust rosemary to taste.
- Ease of prep: Most found it simple and quick to make, though a few mentioned it took longer than expected.
- Suggestions: Consider adding garlic and Brussels sprouts to roasted veggies. Try Yukon potatoes and milk for creamier mash.
- Portions: Some wanted more veggies, especially carrots. A few added extra meat for leftovers.
- Veggies: The roasted carrots and onions were a hit 🥕! Try varying the vegetable mix for more variety.
