Rosemary Demi-Glace Pork Chops with Mashed Potatoes & Roasted Veggies

Ingredients

• Carrots

  Raw

  6 medium or 366g

• Onions

  Raw

  1 medium or 110g

• Potato

  Flesh and skin, raw

  4 Potato small or 680g

• Pork loin, top loin (chops)

  Fresh, boneless, separable lean only, raw

  12 oz or 340g

• Rosemary

  Spices, dried

  2 tbsp or 7g

• Gold, Beef Demi Glace

  Meijer

  1 serving or 75g

• Sour cream

  Reduced fat, cultured

  2 tbsp or 30g

• Avocado oil

  4 tsp or 18g

• Butter

  Unsalted

  2 tbsp or 28g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

Directions

1. Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. Trim, peel, and cut carrots on a diagonal into 1-inch-thick pieces. Halve, peel, and cut onion into 1/2-inch-thick wedges; mince a few wedges until you have 1 TBSP (2 TBSP for 4 servings). Toss carrots and onion wedges on a baking sheet with a large drizzle of oil, salt, and pepper. Roast on top rack until browned and tender, 25-30 minutes.
2. While veggies roast, dice potatoes into 1/2-inch pieces. (TIP: For a smoother texture, peel potatoes first.) Place in a medium pot with enough salted water to cover by 2 inches. Bring to a boil and cook until tender, 15-20 minutes. Reserve 1/2 cup potato cooking liquid, then drain and return potatoes to pot. Keep covered off heat until ready to mash.
3. While potatoes cook, pat pork* dry with paper towels. Season with salt and pepper. Heat a drizzle of oil in a large pan over medium-high heat. Add pork and cook until browned and cooked through, 4-6 minutes per side. Turn off heat; transfer pork to a cutting board. Wipe out pan. Meanwhile, strip rosemary leaves from stems; finely chop leaves until you have 2 tsp (3 tsp for 4 servings)
4. Heat a drizzle of oil in pan used for pork over medium heat. Add minced onion and chopped rosemary. Cook, stirring often, until onion is softened, 2-3 minutes. Add demi-glace and 1/4 cup water (13 cup for 4 servings). Bring to a simmer and cook until slightly thickened, 3-4 minutes. Turn off heat and stir in 1 TBSP butter (2 TBSP for 4) until melted.
5. Return pot with drained potatoes to medium-low heat. Add sour cream and 1 TBSP butter (2 TBSP for 4 servings). Mash until smooth, adding splashes of reserved potato cooking liquid as needed. Season generously with salt and pepper.
6. Slice pork crosswise. Divide pork, mashed potatoes, and veggies between plates. Top pork with sauce and serve.
7. Recipe by: HelloFresh (source: https://www.hellofresh.com/recipes/rosemary-demi-glace-pork-chops-619cfd3cbc27426413377144?isMegaAddonsEnabled=true&subscriptionId=17409629)