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Seared Pork Chops & Roasted Carrots
with Ricotta Mashed Potatoes
35 MIN
4 Servings
From the Test Kitchen
This wintry pork dish is bolstered by two comforting sides—deliciously creamy mashed potatoes, which get a sophisticated twist from a spoonful of smooth ricotta, and simply roasted carrots. A bright, fragrant rosemary pan sauce finished with a bit of rich sour cream brings it all together.
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NutritionPER SERVING
-
Calories620 Cals (est.)
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fresh
ingredients
Title
-
4 Boneless, Center-Cut Pork Chops
- 1¼ lbs Golden Or Red Potatoes
- ¾ lb Carrots
- 2 cloves Garlic
- 1 bunch Rosemary
- ½ cup Part-Skim Ricotta Cheese
- 2 Tbsps Chicken Demi-Glace
- ¼ cup Sour Cream
time-saving
tips & techniques
step-by-step
instructions
1
Prepare the ingredients:
Place an oven rack in the center of the oven, then preheat to 450°F. Fill a medium pot with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Peel the carrots; halve lengthwise, then cut into 2-inch pieces. Large dice the potatoes. Peel and roughly chop 2 cloves of garlic. Pick the rosemary leaves off the stems; discard the stems, then roughly chop the leaves.
2
Roast the carrots:
Place the carrot pieces on a sheet pan. Drizzle with olive oil and season with salt and pepper. Toss to coat; arrange in an even layer. Roast 16 to 18 minutes, or until browned and tender when pierced with a fork. Remove from the oven.
3
Cook & mash the potatoes:
While the carrots roast, add the diced potatoes and half the chopped garlic to the pot of boiling water. Cook 16 to 18 minutes, or until tender when pierced with a fork. Turn off the heat. Drain thoroughly and return to the pot. Add the ricotta, half the sour cream, and 3 tablespoons of olive oil. Using a fork or potato masher, mash to your desired consistency. Taste, then season with salt and pepper if desired.
4
Cook the pork:
While the potatoes cook, pat the pork dry with paper towels. Season with salt and pepper on both sides. In a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned pork. Cook 4 to 6 minutes per side, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a cutting board. Let rest at least 5 minutes.
5
Make the pan sauce:
While the pork rests, add the chopped rosemary and remaining chopped garlic to the pan of reserved fond. Cook on medium-high, stirring constantly, 30 seconds to 1 minute, or until slightly softened. Add the demi-glace and 1/4 cup of water (carefully, as the liquid may splatter); season with salt and pepper. Cook, stirring frequently and scraping up any fond, 2 to 3 minutes, or until slightly thickened. Turn off the heat. Add the remaining sour cream; stir until thoroughly combined. Taste, then season with salt and pepper if desired.
6
Slice the pork & serve your dish:
Slice the rested pork crosswise. Serve the sliced pork with the roasted carrots and mashed potatoes. Top the pork with the pan sauce. Enjoy!
1
Prepare the ingredients:
Place an oven rack in the center of the oven, then preheat to 450°F. Fill a medium pot with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Peel the carrots; halve lengthwise, then cut into 2-inch pieces. Large dice the potatoes. Peel and roughly chop 2 cloves of garlic. Pick the rosemary leaves off the stems; discard the stems, then roughly chop the leaves.
2
Roast the carrots:
Place the carrot pieces on a sheet pan. Drizzle with olive oil and season with salt and pepper. Toss to coat; arrange in an even layer. Roast 16 to 18 minutes, or until browned and tender when pierced with a fork. Remove from the oven.
3
Cook & mash the potatoes:
While the carrots roast, add the diced potatoes and half the chopped garlic to the pot of boiling water. Cook 16 to 18 minutes, or until tender when pierced with a fork. Turn off the heat. Drain thoroughly and return to the pot. Add the ricotta, half the sour cream, and 3 tablespoons of olive oil. Using a fork or potato masher, mash to your desired consistency. Taste, then season with salt and pepper if desired.
4
Cook the pork:
While the potatoes cook, pat the pork dry with paper towels. Season with salt and pepper on both sides. In a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned pork. Cook 4 to 6 minutes per side, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a cutting board. Let rest at least 5 minutes.
5
Make the pan sauce:
While the pork rests, add the chopped rosemary and remaining chopped garlic to the pan of reserved fond. Cook on medium-high, stirring constantly, 30 seconds to 1 minute, or until slightly softened. Add the demi-glace and 1/4 cup of water (carefully, as the liquid may splatter); season with salt and pepper. Cook, stirring frequently and scraping up any fond, 2 to 3 minutes, or until slightly thickened. Turn off the heat. Add the remaining sour cream; stir until thoroughly combined. Taste, then season with salt and pepper if desired.
6
Slice the pork & serve your dish:
Slice the rested pork crosswise. Serve the sliced pork with the roasted carrots and mashed potatoes. Top the pork with the pan sauce. Enjoy!
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