Name:

HF Rosemary Demi-Glace Pork Chops

Description

With Mashed Potatoes & Roasted Veggies

Serves 2 or 4

Prep Time: 10 minutes

Cook Time: 40 minutes

Calories: 690

Ingredients
12 oz Carrots (24 oz for 4 servings)
1 Red Onion (2 for 4)
12 oz Yukon Gold Potatoes (24 oz for 4)
12 oz Pork Chops (24 oz for 4)
1/4 oz Rosemary
1 TBSP Chicken Demi-Glace
2 TBSP Sour Cream (4 TBSP for 4)

Instructions
1. Prep & Roast Veggies
Adjust rack to top positions and preheat oven to 425 degrees. Wash and dry all produce.
Trim, peel, and cut carrots on a diagonal into 1 in thick wedges; mince a few wedges until you have 1 TBSP (2 TBSP for 4).
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. Cook Potatoes
While Veggies roast, dice potatoes into 1/2 in pieces. 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 water then drain and retun potatoes to pot.
Keep covered off heat until ready to mash.
3. Cook Pork
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 though, 4-6 minute 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).
4. Make Sauce
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 1/4 cup water (1/3 cup for 4). 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. Mash Potatoes
Return pot with drained potatoes to medium low heat. Ass sour cream and 1 TBSP butter (2 TBSP for 4). Mash until smooth, adding splashes of reserved potato water as needed. Season generously with salt and pepper.
6. Finish & Serve
Slice pork crosswise.
Divide pork between plates along with potatoes and veggies. Top with sauce and serve.

Length

50

Calories

690

Servings

2

Date Created

Created By

Jade Smidt

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