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Prep & roast veggies: <\/strong><\/p>\n Adjust rack to top position and preheat oven to 425\u00b0F. Wash and dry produce.<\/p>\n Trim and halve Brussels sprouts<\/strong> lengthwise. Halve, peel, and slice onion<\/strong> into 1-inch-thick wedges, mince a few slices until you have 1 TBS.<\/p>\n Toss Brussels sprouts<\/strong> and onion wedges<\/strong> on a baking sheet with a large drizzle of oil, salt,<\/strong> and pepper.<\/strong> Roast on top rack until golden-brown and tender, 15-20 minutes.<\/p>\n Cook potatoes:<\/strong><\/p>\n While veggies<\/strong> roast, dice potatoes<\/strong> into \u00bd-inch pieces.<\/p>\n Tip: <\/strong>For a smoother texture, peel potatoes first.<\/p>\n Place in a medium pot with enough salted water<\/strong> to cover by 2 inches. Bring to a boil and cook until tender, 15-20 minutes.<\/p>\n Reserve \u00bd cup potato cooking liquid,<\/strong> then drain and return potatoes<\/strong> to pot.<\/p>\n Keep covered off heat until ready to mash.<\/p>\n Cook pork: <\/strong><\/p>\n While potatoes<\/strong> cook, pat pork<\/strong> dry with paper towels. Season all over with salt<\/strong> and pepper.<\/strong><\/p>\n Heat a drizzle of oil<\/strong> in a large pan over medium-high heat. Add pork<\/strong> and cook until browned and cooked through, 4-6 minutes per side.<\/p>\n Turn off heat; transfer pork<\/strong> to a cutting board. Wipe out pan.<\/p>\n Meanwhile, strip rosemary leaves<\/strong> from stems; finely chop leaves<\/strong> until you have 2 tsp.<\/p>\n Make sauce: <\/strong><\/p>\n Heat a drizzle of oil<\/strong> in pan used for pork<\/strong> over medium heat. Add minced onion<\/strong> and chopped rosemary.<\/strong><\/p>\n Cook, stirring often, until onion<\/strong> is softened, 2-3 minutes.<\/p>\n Add stock concentrate<\/strong> and \u00bc cup water.<\/strong> Bring to a simmer and cook until slightly thickened, 3-4 minutes.<\/p>\n Turn off heat and stir in 1 TBS butter<\/strong> until melted.<\/p>\n Mash potatoes:<\/strong><\/p>\n Return pot with drained potatoes<\/strong> to medium-low heat. Add sour cream<\/strong> and 1 TBS butter.<\/strong> Mash until smooth, adding splashes of reserved potato cooking liquid<\/strong> as needed. Season generously with salt<\/strong> and pepper.<\/strong><\/p>\n Finish & serve: <\/strong><\/p>\n Slice pork<\/strong> crosswise.<\/p>\n Divide pork,<\/strong> mashed potatoes<\/strong>, and veggies<\/strong> between plates. Top pork<\/strong> with sauce<\/strong> and serve.<\/p>\n","protected":false},"excerpt":{"rendered":" with Mashed Potatoes, Brussel Sprouts & Pan Sauce Yield: 2 Pork chops drizzled with an ultra-savory, rosemary-flecked pan sauce. Creamy mashed potatoes, roasted Brussels sprouts, and red onion wedges for sides. Prep: 10 Cook: 40 8oz Brussels sprouts 1red onion 12oz potatoes, white or russet 10oz pork chops \u00bcoz rosemary 1oz chicken stock concentrate 1\u00bdTBS sour cream salt & pepper 4tsp cooking oil 2TBS butter Prep & roast veggies: Adjust rack to top position and preheat oven to 425\u00b0F. Wash…<\/p>\n![\"\"](\"https:\/\/i0.wp.com\/nowellfamily.org\/cookbook\/wp-content\/uploads\/sites\/4\/2023\/08\/RosemaryPorkChopsPotatoes.jpg?resize=300%2C167\")
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