Rosemary Pork Chops
with Mashed Potatoes, Roasted Carrots & 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 carrots and red onion wedges to round everything out.
Ingredients
12 ounce
Carrots
1 unit
Red Onion
12 ounce
Potatoes
10 ounce
Pork Chops
¼ ounce
Rosemary
1 unit
Chicken Stock Concentrate
1.5 tablespoon
Sour Cream
(Contains: Milk)
Not included in your delivery
Cooking Oil
Butter
(Contains: Milk)
Salt
Pepper
Nutrition Values
Utensils
Cooking Steps
• Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. • Trim, peel, and cut carrots on a diagonal into 1-inch-thick pieces. Halve, peel, and cut onion into 1⁄2-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 on top rack until browned and tender, 25-30 minutes.
• While veggies roast, dice potatoes into 1⁄2-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 1⁄2 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 1⁄4 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 Apr 2026- Flavor: The rosemary pan sauce gets rave reviews for elevating the pork, while roasted carrots and onions create a surprisingly delicious combination.
- Ease of prep: This is more labor-intensive than expected with multiple pans and timing challenges, but the results are worth the effort.
- Suggestions: Start potatoes first since they take longest; some find the rosemary strong, so adjust to taste. Consider roasting potatoes with vegetables to save steps.
- Portions: Pork chops tend to be small and shrink during cooking; sauce quantity is often insufficient for both meat and sides.
- Timing: Getting everything ready simultaneously is tricky — vegetables and meat don't always finish together, leaving some components cold.
Reviews from our home cooks
Easy prep and cook time. The pork with the rosemary and red onion with the mashed potatoes was delicious. I almost forgot the carrots and onion in the oven. It's a good thing I don't mind them well done. One thing I did was add 1 potato from my pantry, I'm so glad I did. It was the perfect amount.
Putting red onions with carrots is a different flavor than I've had before. Very nice. It's so nice to have recipes that don't treat vegetables as just something you throw in a pan and roast or boil. And the mashed potatoes with that sour cream was wild. I could have eaten just an entire bowl of those. I like that the herbs you get to cook with are fresh. Makes a very big difference to the taste. And the pork chops were an inch thick and very good cuts. If you're not used to cooking pork, it will keep cooking a lot after you take it off the heat which is why some people say pork is so dry. I would remove it from the heat a good minute before any instructions tell you to. Then you will find it nice and tender and juicy.
Tasty meal. The rosemary sauce on the pork is delicious. Mashed potatoes are always a good side for pork. The carrots and onion roasted veggies are delicious.
Onions overcooked with the carrots, and the rosemary sauce candied and got too thick to eat but everything else was delicious. Flavors worked well together. Pork was tender and flavorful.
My first time using fresh Rosemary. The sauce over the pork chops was amazing! Roasting the carrots brought out a sweet flavor.
Omg, the rosemary onion glaze (pan sauce) that goes over the pork chops! "Chef's kiss" everything turned out great.
This is probably one of my favorite dishes that I've had in a while. Pork is in of itself not that exciting but the rosemary/onion sauce was so genius! Love this one!
All of the components here were really good, and they complemented each other well. My favorite part was the rosemary pan sauce, and I would have liked more of it!
Really good but would rather leave rosemary whole and just take it out of the sauce after it has cooked in the sauce rather than chopping and putting in the sauce. It didn't soften and was bitter when biting into rosemary.
As a lover of Pork Chops, this hit the spot for both of us. The recipe hit the spot for both of us, great pork, delicious sides, and all together it couldn't have been any better. We loved it, a great meal!
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