Pot Roast Bone-In Pork Chop with Pearl Onion Demi Sauce

with thyme butter carrots and sour cream mashed potatoes

Prep & Cook Time: 40-50 min.

Cook Within: 6 days

Difficulty Level: Intermediate

Spice Level: Not Spicy

Contains: Milk

All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check recipe cards and ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
A note about serious food allergies

In Your Box (serves 2)

  • 16 oz. Bone-in Pork Chops
  • 12 oz. Yukon Potatoes
  • 3 oz. Pearl Onions
  • Info
    4 tsp. Beef Demi-Glace
  • 3 Thyme Sprigs
  • 8 oz. Carrot
  • Info
    2 oz. Sour Cream
  • Info
    ⅗ oz. Butter
  • 1 tsp. Seasoned Salt Blend
  • 2 Green Onion

Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.

  • Nutrition (per serving)

  • Calories
    765
  • Carbohydrates
    49g
  • Fat
    41g
  • Protein
    46g
  • Sodium
    1443mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • Cooking Spray
  • 1 Colander
  • 1 Medium Non-Stick Pan
  • 1 Baking Sheet
  • 1 Medium Pot

Before You Cook

  • 1

    Roast Carrots and Prepare Ingredients

    Peel, trim, and cut carrot into ¼" slices on an angle. Place carrot slices on prepared baking sheet and toss with 1 tsp. olive oil and half the seasoning blend (reserve remaining for mashed potatoes). Spread into a single layer and roast until fork-tender, 15-17 minutes. While carrots bake, trim and thinly slice green onions on an angle, keeping white and green portions separate. Stem and mince thyme. Peel and cut potatoes into large chunks. Pat pork chops dry, and season both sides with ¼ tsp. salt and a pinch of pepper. Toss roasted carrots with half the butter (reserve remaining for sauce) and thyme. Be careful, as pan may be hot; use a utensil.

  • 2

    Cook the Potatoes

    Bring a medium pot with potato chunks covered by water to a boil. Cook until fork-tender, 14-18 minutes. Reserve 1 cup potato cooking water. Drain potatoes in a colander. Return potatoes to pot and add sour cream, white portions of green onions and remaining seasoning blend. Mash until smooth. If too dry, add potato cooking water 1 Tbsp. at a time until desired consistency is reached. Cover and set aside. While potatoes cook, cook pork.

  • 3

    Cook the Pork

    Place a medium non-stick pan over medium heat and add 1 tsp. olive oil. Place pork chops in hot pan and cook until golden brown and chops reach a minimum internal temperature of 145 degrees, 5-7 minutes per side. Remove pork to a plate and tent with foil. Reserve pan; no need to wipe clean.

  • 4

    Make the Sauce

    Return pan used cook pork to medium heat. Add pearl onions to hot pan and cook until warmed through, 1-2 minutes. Add demi-glace and bring to a simmer. Once simmering, remove from burner and swirl in remaining butter until melted.

  • 5

    Finish the Dish

    Plate dish as pictured on front of card, spooning sauce on pork, and topping mashed potatoes with green portions of green onions. Bon appétit!

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