Seared Pork Chops & Fried Rosemary with Mashed Potatoes & Sherry-Butter Pan Sauce
Family Friendly

Seared Pork Chops & Fried Rosemary

with Mashed Potatoes & Sherry-Butter Pan Sauce

35 MIN
4 Servings
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    From the Test Kitchen

    To elevate simply seared pork chops, we’re whipping up a rich sauce with nutty notes made from brown butter and sherry vinegar—plus a garnish of delicately crispy rosemary. We’re also using the flavorful sauce to finish a side of creamy garlic mashed potatoes.
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    • Nutrition
      PER SERVING
    • Calories
      560 Cals (est.)
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    fresh
    ingredients
    Seared Pork Chops & Fried Rosemary with Mashed Potatoes & Sherry-Butter Pan Sauce
    Title
    • 4 Boneless, Center-Cut Pork Chops
    • 2 cloves Garlic
    • ¾ lb Carrots
    • 2 Zucchini
    • 1¼ lbs Potatoes
    • 1 bunch Rosemary
    • 2 oz Salted Butter
    • ¼ cup Cream
    • 2 Tbsps Sherry Vinegar
    time-saving
    tips & techniques
    Prepare the ingredients
    1 Prepare the ingredients

    Preheat the oven to 450°F. Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Peel the carrots. Halve lengthwise; cut crosswise into 2-inch pieces. Quarter the zucchini lengthwise, then cut crosswise into 1-inch pieces. Medium dice the potatoes. Peel 2 cloves of garlic; using the flat side of your knife, smash each clove once. Pick the rosemary leaves off the stems.

    Roast the vegetables
    2 Roast the vegetables

    Line two sheet pans with foil. Transfer the carrot pieces and zucchini pieces to the sheet pans. Drizzle each with olive oil; season with salt and pepper. Toss to coat; arrange in an even layer. Roast 19 to 21 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

    Cook & mash the potatoes
    3 Cook & mash the potatoes

    Meanwhile, add the diced potatoes and 1 smashed garlic clove to the pot of boiling water. Cook 17 to 19 minutes, or until tender when pierced with a fork. Turn off the heat. Drain thoroughly and return to the pot. Add the cream and a drizzle of olive oil; season with salt and pepper. Using a fork or potato masher, mash to your desired consistency. Taste, then season with salt and pepper if desired.

    Fry the rosemary
    4 Fry the rosemary

    Meanwhile, in a large pan, heat a thin layer of oil on medium-high. Once the oil is hot enough that a rosemary leaf sizzles immediately when added, add the rosemary leaves. Cook, stirring constantly, 1 to 2 minutes, or until lightly browned and crispy. Leaving any oil in the pan, transfer to a paper towel-lined plate; immediately season with salt.

    Cook the pork
    5 Cook the pork

    Pat the pork dry with paper towels; season with salt and pepper on both sides. To the pan of reserved rosemary oil, add a drizzle of olive oil; heat on medium-high until hot. Add the seasoned pork. Cook 4 to 6 minutes per side for medium (the center may still be slightly pink), or until browned and cooked to your desired degree of doneness.* Leaving any browned bits (or fond) in the pan, transfer to a cutting board and let rest at least 5 minutes. 

    *The USDA recommends a minimum safe cooking temperature of 145°F for pork.

    Make the pan sauce & serve your dish
    6 Make the pan sauce & serve your dish

    To the pan of reserved fond, add the vinegar (carefully, as the liquid may splatter), remaining smashed garlic clove, and 2 tablespoons of water. Cook on medium-high, stirring constantly and scraping up any fond, 30 seconds to 1 minute, or until combined. Turn off the heat. Carefully discard the garlic clove. Stir in the butter until melted and combined. Taste, then season with salt and pepper if desired. Slice the rested pork crosswise. Serve the sliced pork with the roasted vegetables and mashed potatoes. Top the pork and potatoes with the pan sauce. Garnish the pork with the fried rosemary. Enjoy!

    Tips from Home Chefs

    Prepare the ingredients
    1 Prepare the ingredients

    Preheat the oven to 450°F. Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Peel the carrots. Halve lengthwise; cut crosswise into 2-inch pieces. Quarter the zucchini lengthwise, then cut crosswise into 1-inch pieces. Medium dice the potatoes. Peel 2 cloves of garlic; using the flat side of your knife, smash each clove once. Pick the rosemary leaves off the stems.

    2 Roast the vegetables

    Line two sheet pans with foil. Transfer the carrot pieces and zucchini pieces to the sheet pans. Drizzle each with olive oil; season with salt and pepper. Toss to coat; arrange in an even layer. Roast 19 to 21 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

    Roast the vegetables
    Cook & mash the potatoes
    3 Cook & mash the potatoes

    Meanwhile, add the diced potatoes and 1 smashed garlic clove to the pot of boiling water. Cook 17 to 19 minutes, or until tender when pierced with a fork. Turn off the heat. Drain thoroughly and return to the pot. Add the cream and a drizzle of olive oil; season with salt and pepper. Using a fork or potato masher, mash to your desired consistency. Taste, then season with salt and pepper if desired.

    4 Fry the rosemary

    Meanwhile, in a large pan, heat a thin layer of oil on medium-high. Once the oil is hot enough that a rosemary leaf sizzles immediately when added, add the rosemary leaves. Cook, stirring constantly, 1 to 2 minutes, or until lightly browned and crispy. Leaving any oil in the pan, transfer to a paper towel-lined plate; immediately season with salt.

    Fry the rosemary
    Cook the pork
    5 Cook the pork

    Pat the pork dry with paper towels; season with salt and pepper on both sides. To the pan of reserved rosemary oil, add a drizzle of olive oil; heat on medium-high until hot. Add the seasoned pork. Cook 4 to 6 minutes per side for medium (the center may still be slightly pink), or until browned and cooked to your desired degree of doneness.* Leaving any browned bits (or fond) in the pan, transfer to a cutting board and let rest at least 5 minutes. 

    *The USDA recommends a minimum safe cooking temperature of 145°F for pork.

    6 Make the pan sauce & serve your dish

    To the pan of reserved fond, add the vinegar (carefully, as the liquid may splatter), remaining smashed garlic clove, and 2 tablespoons of water. Cook on medium-high, stirring constantly and scraping up any fond, 30 seconds to 1 minute, or until combined. Turn off the heat. Carefully discard the garlic clove. Stir in the butter until melted and combined. Taste, then season with salt and pepper if desired. Slice the rested pork crosswise. Serve the sliced pork with the roasted vegetables and mashed potatoes. Top the pork and potatoes with the pan sauce. Garnish the pork with the fried rosemary. Enjoy!

    Make the pan sauce & serve your dish
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