Rosemary Pork Chops
with Mashed Potatoes, Brussel Sprouts & Pan Sauce
- 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 brussels sprouts and red onion wedges to round everything out.
Ingredients
1.5 tablespoon
Sour Cream
(Contains: Milk)
1 unit
Red Onion
12 ounce
Potatoes
8 ounce
Brussels Sprouts
1 unit
Chicken Stock Concentrate
¼ ounce
Rosemary
10 ounce
Pork Chops
Not included in your delivery
teaspoon (tsp)
Salt
4 teaspoon (tsp)
Cooking Oil
2 tablespoon (tbsp)
Butter
(Contains: Milk)
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
• 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.
• 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 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.
• 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.
Pork is fully cooked when internal temperature reaches 145°.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the rosemary sauce, but some found it overpowering; consider adjusting to taste 🌿.
- Ease of prep: Some found timing tricky; start potatoes earlier and consider quartering large Brussels sprouts for faster cooking.
- Suggestions: Try adding garlic to the sauce, balsamic to the sprouts, or extra herbs to boost flavor.
- Portions: Several mentioned small pork chops or not enough potatoes; consider supplementing with extra sides if needed.
- Veggies: Brussels sprouts were a hit for many; roasting with onions was particularly praised 🍲.
Reviews from our home cooks
I've rarely made pork chops, so this recipe was a great introduction for me. The roasted vegetables were great, and what can you say about mashed potatoes (yum!). The instructions for cooking the pork chops was easy to follow and they came out delicious. The one thing I found to be a problem was finely chopping the rosemary leaves. I tried chopping them in the food processor, and when that didn't work, I tried chopping them in a wooden bowl. Neither of these methods worked well, however it was ok for this recipe.
Thank you so much for adding Brussel sprouts to the menus! They were really good with the onions too! This sauce was amazing and the fresh rosemary makes ALL the difference! You could have given me one or two more potatoes... there was barely enough for both of us.
Again with the size of the pork chops. They got overcooked and were cooked almost exactly as directed. I even cooked them less. The Brussels sprouts and onion combo was DELICIOUS! Never thought to add onion wedges to my Brussels sprouts! Loved the rosemary sauce too!
The sauce for the pork chops was delicious! I also do not eat Brussels sprouts, but they were great with the onions. I ate all of them! And of course the mashed potatoes were delicious. Great meal!
This one was good, but not quite as good as the Balsamic Rosemary Pork. Also, the instructions were... odd. Why wait to start the potatoes until after the veggies had gone in to roast?
Delicious sauce. The portions are very small. The pork chops are not nearly as large as they are in the picture. In fact I'm pretty sure they took 2 pork chops and cut them in half to make 4. I understand portion control but if you're going to give less food then charge less money.
Not a fan of brussel sprouts but they weren't bad at all. I don't think I'd put quite as much red onion with it, the balance seemed off. I really liked the sauce
Loved the sauce for the pork chops but this was also missing the sour cream ingredient, which I also had to improvise.
The only thing I didn't care for was the rosemary it was so hard to cut finely and it was a little over powering taste wise.
Brussell sprouts were very fresh and uniform size. Could have used more onion. Potatoes did not have a lot of flavor.
