Rosemary Demi-Glace Pork Chops

🥘 Ingredients

• Yukon gold potatoes
  1 lb
• butter
  2 tbsp
• carrots
  8 oz
• chicken demi-glace
  1 unit
• cooking oil
  2 tbsp
• pork chops
  4 pieces
• red onion
  1 unit
• rosemary
  2 tsp
• sour cream
  2 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 pieces. Halve, peel, and cut red onion into ½-inch wedges; mince a few wedges until you have 1 TBSP. 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 ⏱️ 25 minutes .

   carrots: 8 oz, red onion: 1 unit, cooking oil: 2 tbsp
2. 

   2

   While veggies roast, dice Yukon gold potatoes into ½-inch pieces. Place in a medium pot with enough salted water to cover by 2 inches. Bring to a boil and cook until tender ⏱️ 15 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: 1 lb
3. 

   3

   While potatoes cook, pat pork chops dry with paper towels. Season with salt and pepper. Heat a drizzle of cooking oil in a large pan over medium-high heat. Add pork and cook until browned and cooked through ⏱️ 4 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 rosemary .

   pork chops: 4 pieces, rosemary: 2 tsp
4. 

   4

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

   chicken demi-glace: 1 unit, butter: 2 tbsp
5. 

   5

   Return pot with drained potatoes to medium-low heat. Add sour cream and butter. Mash until smooth, adding splashes of reserved potato cooking liquid as needed. Season generously with salt and pepper.

   sour cream: 2 tbsp
6. 

   6

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