Rosemary Demi-Glace Pork Chops

🥘 Ingredients

• Yukon Gold potatoes
  24 oz
• butter
  4 tbsp
• carrots
  24 oz
• chicken demi-glace
  2 unit
• cooking oil
  4 tbsp
• paper towels
• pepper
• pork chops
  24 oz
• red onion
  2 unit
• rosemary
  ¼ ounce
• salt
• sour cream
  4 tbsp

🍳 Cookware

• baking sheet
• medium pot
• large pan

1. 

   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 red onion into ½-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 cooking oil , salt , and pepper . Roast on top rack until browned and tender, ⏱️ 30 minutes .

   carrots: 24 oz, red onion: 2 unit, cooking oil: 4 tbsp, salt, pepper
2. 

   2

   While veggies roast, dice Yukon Gold 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, ⏱️ 20 minutes . Reserve ½ cup potato cooking liquid, then drain and return potatoes to pot. Keep covered off heat until ready to mash.

   Yukon Gold potatoes: 24 oz
3. 

   3

   While potatoes cook, pat pork chops 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, ⏱️ 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).

   pork chops: 24 oz, paper towels, rosemary: ¼ ounce
4. 

   4

   Heat a drizzle of oil in pan used for a some pork over medium heat. Add minced onion and chopped rosemary. Cook, stirring often, until onion is softened, ⏱️ 3 minutes . Add chicken demi-glace and ¼ cup water (1⁄3 cup for 4 servings). Bring to a simmer and cook until slightly thickened, ⏱️ 4 minutes . Turn off heat and stir in 1 TBSP butter (2 TBSP for 4 servings) until melted.

   chicken demi-glace: 2 unit, butter: 4 tbsp
5. 

   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.

   sour cream: 4 tbsp
6. 

   6

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