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Rosemary Demi-Glace Pork Chops

Rosemary Demi-Glace Pork Chops

with Mashed Potatoes & Roasted Veggies

Hall Of Fame
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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 round everything out. Prepare for a flavor explosion.

Allergens:Milk

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

Preparation Time40 minutes
Cooking difficultyLevel 1
Ingredients
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

12 ounce

Carrots

1 unit

Red Onion

12 ounce

Yukon Gold Potatoes

12 ounce

Pork Chops

¼ ounce

Rosemary

1 unit

Chicken Demi-Glace

(ContainsMilk)

2 tablespoon

Sour Cream

(ContainsMilk)

Not included in your delivery

4 teaspoon

Vegetable Oil

2 tablespoon

Butter

(ContainsMilk)

Salt

Pepper

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3012 kJ
Calories720 kcal
Fat36 g
Saturated Fat15 g
Carbohydrate58 g
Sugar16 g
Dietary Fiber10 g
Protein41 g
Cholesterol145 mg
Sodium630 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
Utensilsarrow down iconarrow down icon
Baking Sheet
Peeler
Medium Pot
Strainer
Large Pan
Paper Towel
Potato Masher
Instructionsarrow up iconarrow up icon
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Prep and Roast Veggies
Prep and Roast Veggies
1

Adjust rack to top position and preheat oven to 425 degrees. Wash and dry all 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 until browned and tender, 25-30 minutes.

Cook Potatoes
Cook Potatoes
2

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 until ready to mash.

Cook Pork
Cook Pork
3

Meanwhile, 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. Turn off heat; transfer to a cutting board. Wipe out pan. Meanwhile, pick rosemary leaves from stems; finely chop leaves until you have 2 tsp (3 tsp for 4 servings).

Make Sauce
Make Sauce
4

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.

Mash Potatoes
Mash Potatoes
5

Return pot with 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.

Serve
Serve
6

Slice pork and divide between plates along with mashed potatoes and roasted veggies. Top pork with sauce and serve.