Rosemary Demi-Glace Pork Chops

Name: Rosemary Demi-Glace Pork Chops with Mashed Potatoes & Roasted Veggies
Yield: 2 servings
Ingredients: 12 oz Carrot; 1 Onion; 12 oz Potato; 12 oz Pork Chop; 1/4 oz Rosemary; 1 unit Chicken Demi-Glace; 2 tbsp Sour Cream; 4 tsp Cooking Oil; 2 tbsp Butter; Salt; Black Pepper

with Mashed Potatoes & Roasted Veggies

By Recipe0 System

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.

Main Course

Difficulty: medium
Rating: No ratings yet

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Ingredients

Servings

12 oz Carrot
1 Onion
12 oz Potato
12 oz Pork Chop
1/4 oz Rosemary
1 unit Chicken Demi-Glace
2 tbsp Sour Cream
4 tsp Cooking Oil
2 tbsp Butter
Salt
Black Pepper

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Original Source

www.hellofresh.com

Instructions

6 steps

1

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-inchu0002thick 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.
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.
3

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).
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 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.
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.
6

Slice pork crosswise.

Divide pork between plates along with potatoes and veggies. Top pork with sauce and serve.

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