Seared Pork Chops & Roasted Carrots with Ricotta Mashed Potatoes

Seared Pork Chops & Roasted Carrots

with Ricotta Mashed Potatoes

Group Created with Sketch. 35 min
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    4 Servings
  • icon-nutrition Created with Sketch. Est. 620 Cals/serving
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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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Prepare the ingredients:
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.

Roast the carrots:
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.

Cook & mash the potatoes:
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.

Cook the pork:
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.

Make the pan sauce:
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.

Slice the pork & serve your dish:
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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Prepare the ingredients:
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.

Roast the carrots:
Cook & mash the potatoes:
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.

Cook the pork:
Make the pan sauce:
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!

Slice the pork & serve your dish: