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Reviewing:

Rosemary demi-glace pork chops with mashed potatoes & roasted veggies

2 servings prepared

Here's what you get:

Carrot

Yukon Gold potato

Rosemary

Sour cream

Red Onion

Pork chop

Chicken demi-glace

The roasted veggies:

I used avocado oil for the veggies and added a bit of salt and pepper before putting it in the oven 425 degrees for 30 minutes

The potatoes:

The potatoes were boiled for 20 minutes in unsalsalted water before draining. In addition to the sour cream and butter I added the remaining chopped Rosemary.

The sauce:

The sauce was prepared before the meat was cooked so that it would it be ready as soon as the dish was ready to plate. All this takes is adding soome minced onion and chopped Rosemary to the demi-glace along with a quarter cup of water in one tablespoon of butter. Total cook time was 8 mins.

The protein:

The pork chops were quick and only took 5 minutes per side and then they were set to the side to rest for 5. These were prepared when the vegetables got to the 15 minute mark.

Extras:

Today there's chocolate cake for dessert! It is topped with a homemade cream cheese buttercream frosting and chocolate shavings. Pictured below!

The plate:

Adding the Rosemary to the potatoes was definitely the right choice. The roasted vegetable combo worked really great together and didn't need anything besides the avocado oil salt and pepper before roasting.

Just like other pan sauces the topping for the pork was really delicious. I will attempt to recreate the demi-glace myself at some point.

The desert:

Added some homemade icecream because, icecream.

- Kris

Comments

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