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 🍲.
