Rosemary Demi-Glace Pork Chops
with Mashed Potatoes & Roasted Veggies
- Milk
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.
Ingredients
12 ounce
Carrots
1 unit
Red Onion
12 ounce
Yukon Gold Potatoes
12 ounce
Pork Chops
¼ ounce
Rosemary
1 unit
Chicken Demi-Glace
(Contains: Milk)
2 tablespoon
Sour Cream
(Contains: Milk)
Not included in your delivery
4 teaspoon
Cooking Oil
2 tablespoon
Butter
(Contains: Milk)
Salt
Pepper
Nutrition Values
Utensils
Cooking Steps
• 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-inchthick 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 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 (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.
• 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 between plates along with potatoes and veggies. Top pork with sauce and serve.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the savory rosemary demi-glace sauce, calling it "incredible" and "to die for," though some found it too strong 🍲.
- Ease of prep: Several noted it was easy to make, but a few mentioned it required more prep time and dishes than expected.
- Suggestions: Consider reducing rosemary amount, cooking pork less to avoid dryness, and watching sauce carefully to prevent burning.
- Portions: Some wished for larger pork portions or more potatoes; others found it hearty and satisfying.
- Veggies: Many enjoyed the roasted carrots and onions combo, though some prefer more variety in vegetable sides.
Reviews from our home cooks
An extremely tasty meal. The pork chops were so tender and delicious. The rosemary demi-glace with the onion was an amazing flavor. The mashed potatoes were creamy and the carrot/onion combination was a great touch to the meal.
Rosemary was overwhelmed the Demi glaze and pork chops were cut uneven so one side was cooked perfectly while the other side was overcooked and dry. Next time I would pound out the chops to make them more even and use about half the rosemary. The mashed potatoes and vegetables were delicious.
Roasted carrots and onions are the perfect combination. The pork chops were a little inconsistent, but tasted great with the demi-glace. Mashed potatoes were yum, and I add heavy cream to mine and rice the potatoes.
The demi-glace sauce was flavorful and added a nice touch to the pork chops. The roasted carrots and onions were a good veggie choice, and mashed potatoes are always a winner. My family really liked this recipe!
Oh my!!! These were the BEST pork chops, hands down! The roasted veggies were a great compliment as a side. The rosemary demi-glace was flavorful and amazing.
Very flavorful! The demi-glace was excellent, the pork chops were tender and the roasted veggies were very good. We chose to roast the potatoes with the other veggies. Super choice.
The pork chops were tender and the rosemary demi-glaze was delicious. But roasting onions and carrots is boring. I took your carrots and onions and sautéed them in butter until tender and then added thyme and in the last minute a drizzle of honey. They were way better than just plain roasted.
The rosemary demi-glace was incredible and worked well with the potatoes and meat, I did a rough mash of the potatoes and added some chive cream cheese to up the flavor
Really Yummy. The Rosemary Demi Glace was an amazing topper. Followed the cooking instructions and the pork was moist and carrots and potatoes were perfect.
The rosemary Demi glaze sauce makes all the difference in this recipe. It was delicious. I loved the combination of the carrots and red onions. I air fried the pork chops and got the perfect crispy edges. Great meal. I'd remake the sauce again for future pork dinners.
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