Family Friendly

Seared Pork Chops & Fried Rosemary

with Mashed Potatoes & Sherry-Butter Pan Sauce

35 MIN

+$1.95/serving 4 Servings

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with Chicken Breasts

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

540 Cals (est.)

View Full Nutrition

fresh

ingredients

4 Boneless, Skinless Chicken Breasts
2 cloves Garlic
¾ lb Carrots
1 bunch Rosemary
2 Zucchini
1¼ lbs Potatoes
2 oz Salted Butter
¼ cup Cream
2 Tbsps Sherry Vinegar

time-saving

tips & techniques

step-by-step

instructions

Cook Along

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.

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.

5 Cook the chicken

Pat the chicken 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 chicken. Cook 6 to 7 minutes per side, or until browned and cooked through.* Leaving any browned bits (or fond) in the pan, transfer to a cutting board.

*The USDA recommends a minimum safe cooking temperature of 165°F for chicken.

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 cooked chicken crosswise. Serve the sliced chicken with the roasted vegetables and mashed potatoes. Top the chicken and potatoes with the pan sauce. Garnish the pork with the fried rosemary. Enjoy!