Pan-Seared Pork Chops with Rosemary Potatoes & Glazed Carrots
Make Pan-Seared Pork Chops with Rosemary Potatoes & Glazed Carrots, an American dinner recipe with bone-in pork chops, russet or Yukon Gold potatoes, carrots. It has about 40 min, about 600 calories per serving. Get ingredients, step-by-step instructions, nutrition estimates, FAQs, and Recipe Genius app tools.
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Pan-Seared Pork Chops with Rosemary Potatoes & Glazed Carrots is an American dinner recipe that takes about 40 min, makes 4 servings, has about 600 calories per serving. Use the ingredients and steps below, or open it in Recipe Genius for guided Cook Mode, timers, serving changes, and a shopping list.
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View on AmazonPan-Seared Pork Chops with Rosemary Potatoes & Glazed Carrots ingredients
- 4 bone-in pork chops
- 2 large russet or Yukon Gold potatoes
- 4 medium carrots
- 3 tbsp olive oil
- 2 sprigs fresh rosemary
- 4 cloves garlic
- 1 tsp salt
- 0.5 tsp black pepper
- 2 tbsp butter
- 1 tbsp brown sugar
- 1 tbsp apple cider vinegar
How to make Pan-Seared Pork Chops with Rosemary Potatoes & Glazed Carrots
- Preheat your oven to 400°F (200°C). On a large baking sheet, toss the potato wedges with 1 tablespoon of olive oil, 1 tablespoon of chopped fresh rosemary, 2 minced garlic cloves, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Spread them in a single layer.
- Roast the potatoes for 25-30 minutes, flipping them halfway through, until they are golden brown and tender-crisp.
- While the potatoes are roasting, pat the pork chops dry with paper towels. Season both sides generously with the remaining 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.
- Heat 1 tablespoon of olive oil in a large skillet (preferably cast iron) over medium-high heat until shimmering. Add the pork chops and sear for 4-6 minutes per side, depending on thickness, until deeply golden brown and cooked through to an internal temperature of 145°F (63°C).
- Remove the pork chops from the skillet and place them on a plate, tented loosely with foil, to rest for at least 5 minutes. This allows the juices to redistribute for a tender chop.
- Reduce the heat to medium-low. Add the remaining 1 tablespoon of olive oil, 2 tablespoons of butter, and the sliced carrots to the same skillet. Sauté the carrots for 5-7 minutes until slightly softened.
- Add the remaining 2 minced garlic cloves and 1 tablespoon of chopped fresh rosemary to the carrots. Stir in the 1 tablespoon brown sugar and 1 tablespoon apple cider vinegar (or chicken broth). Cook for another 3-5 minutes, stirring occasionally, until the carrots are tender-crisp and lightly glazed.
- Arrange the rested pork chops, roasted rosemary potatoes, and glazed carrots on individual plates. Serve immediately.
Pan-Seared Pork Chops with Rosemary Potatoes & Glazed Carrots FAQ
How do I make Pan-Seared Pork Chops with Rosemary Potatoes & Glazed Carrots?
Make Pan-Seared Pork Chops with Rosemary Potatoes & Glazed Carrots by gathering the ingredients below, following the step-by-step instructions, and checking that everything is cooked safely before serving.
What ingredients are in Pan-Seared Pork Chops with Rosemary Potatoes & Glazed Carrots?
The main ingredients include bone-in pork chops, russet or Yukon Gold potatoes, carrots, olive oil, fresh rosemary. The full ingredient list is included on this page.
How long does Pan-Seared Pork Chops with Rosemary Potatoes & Glazed Carrots take?
This recipe takes about 40 min, depending on prep speed and kitchen equipment.
How many calories are in Pan-Seared Pork Chops with Rosemary Potatoes & Glazed Carrots?
Recipe Genius estimates about 600 calories per serving. Nutrition is estimated, so use your own labels when precision matters.
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