Skip to main content
Rosemary Pork Chops

Rosemary Pork Chops

with Mashed Potatoes, Brussel Sprouts & Pan Sauce

Sara Heilman
Sara HeilmanPublished on July 05, 2023

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 brussels sprouts and red onion wedges to round everything out.

Tags:
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

8 ounce

Brussels Sprouts

1 unit

Red Onion

12 ounce

Potatoes

10 ounce

Pork Chops

¼ ounce

Rosemary

1 unit

Chicken Stock Concentrate

1.5 tablespoon

Sour Cream

Not included in your delivery

Salt

Pepper

4 teaspoon

Cooking Oil

2 tablespoon

Butter

Nutrition Values

/ per serving
Calories630 kcal
Fat34 g
Saturated Fat14 g
Carbohydrate50 g
Sugar9 g
Dietary Fiber8 g
Protein34 g
Cholesterol125 mg
Sodium650 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
Medium Pot
Strainer
Large Pan
Paper Towel
Potato Masher

Instructions

Prep & Roast Veggies
1

• Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. • Trim and halve Brussels sprouts lengthwise. 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 Brussels sprouts and onion wedges on a baking sheet with a large drizzle of oil, salt, and pepper. • Roast on top rack until browned and tender, 15-20 minutes.

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 off heat until ready to mash.

Cook Pork
3

• 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).

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 stock concentrate 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.

Mash Potatoes
5

• 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.

Finish & Serve
6

• Slice pork crosswise. • Divide pork, mashed potatoes, and veggies between plates. Top pork with sauce and serve.

Pork is fully cooked when internal temperature reaches 145°.

More delicious recipes with similar ingredients

Loaded Lentil Salad

Loaded Lentil Salad

with Honey-Roasted Sweet Potatoes and Brussels Sprouts
Cherry Balsamic Sirloin

Cherry Balsamic Sirloin

with Herby Fingerling Potatoes & Roasted Brussels Sprouts
Cherry Balsamic Bavette Steak

Cherry Balsamic Bavette Steak

with Herby Fingerling Potatoes & Roasted Brussels Sprouts
Bountiful Barley Bowl

Bountiful Barley Bowl

with Roasted Brussels Sprouts and Pepitas
Creamy Mushroom Pork Chops

Creamy Mushroom Pork Chops

with Crispy Potatoes and Brussels Sprouts
Spaghetti with Salmon & Brussels Sprouts

Spaghetti with Salmon & Brussels Sprouts

sprinkled with Toasted Panko & Scallions
Roasted Veggie Kale Salad

Roasted Veggie Kale Salad

with Parm Frico & Garlic Ciabatta
Cranberry-Apple Kale Salad

Cranberry-Apple Kale Salad

with Parm Frico & Garlic Ciabatta
Steak & Cranberry-Apple Kale Salad

Steak & Cranberry-Apple Kale Salad

with Roasted Veggies, Parm Frico & Garlic Ciabatta
Salmon & Cranberry-Apple Kale Salad

Salmon & Cranberry-Apple Kale Salad

with Roasted Veggies, Parm Frico & Garlic Ciabatta
Chicken & Cranberry-Apple Kale Salad

Chicken & Cranberry-Apple Kale Salad

with Roasted Veggies, Parm Frico & Garlic Ciabatta
Bone-In Pork Chop Over Farro

Bone-In Pork Chop Over Farro

with Crispy Chorizo Brussels Sprouts and Balsamic Glaze
Cajun-Spiced Chickpea Power Bowls

Cajun-Spiced Chickpea Power Bowls

maple Brussels sprouts, kale rice, toasted pecans
Barramundi and Scallion Sriracha Pesto

Barramundi and Scallion Sriracha Pesto

with Buttery Ginger Rice and Roasted Brussels Sprouts
Brown Sugar Bourbon Organic Chicken

Brown Sugar Bourbon Organic Chicken

with Apple Pan Sauce, Scallion Mashed Potatoes & Brussels Sprouts
Cherry-Glazed Organic Chicken

Cherry-Glazed Organic Chicken

with Roasted Brussels Sprouts & Garlic Mashed Potatoes
Organic Chicken & Apple Rosemary Pan Sauce

Organic Chicken & Apple Rosemary Pan Sauce

with Mashed Potatoes & Roasted Brussels Sprouts
Spaghetti with Organic Chicken & Brussels

Spaghetti with Organic Chicken & Brussels

sprinkled with Toasted Panko & Scallions
Spiced Skirt Steak

Spiced Skirt Steak

with Balsamic Brussels Sprouts and Potatoes
Beef Tenderloin with Mushroom Sauce

Beef Tenderloin with Mushroom Sauce

with Roasted Brussels Sprouts & Fingerling Potatoes