Seared Pork Chops & Roasted Carrots with Ricotta Mashed Potatoes

Seared Pork Chops & Roasted Carrots

with Ricotta Mashed Potatoes

35 MIN
4 Servings
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Vegetarian
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600 Calories Or Less
Coming in at 600 calories or less per serving, these recipes are ideal for those choosing to monitor their caloric intake without sacrificing flavor. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
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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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  • Nutrition
    PER SERVING
  • Calories
    620 Cals (est.)
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fresh
ingredients
Seared Pork Chops & Roasted Carrots with Ricotta Mashed Potatoes
Title
time-saving
tips & techniques
Red Potatoes
How To: Dice a Potato
Carrots
How To: Peel a Carrot
Garlic
How To: Peel Garlic
Rosemary
How To: Safely Cut Round Vegetables
Ricotta Cheese
Chicken Demi-Glace
Sour Cream
step-by-step
instructions
Cook Along Triangle Created with Sketch.
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!

Tips from Home Chefs

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Seared Pork Chops & Roasted Carrots

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:
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