Main Course · Serves 2
with Potato & Carrot Frites Top recipes from HelloFresh markets around the world
What gets this French-inspired meal to gold medal bistro status? A quick homemade pan sauce packed with savory shallot and garlic and a touch of red wine vinegar for bold, tangy flavor. You’ll spoon that sumptuous sauce over juicy seared pork chops and serve next to French-style roasted root veggie fries and a bright mixed green salad.
Arrange rack to top position and preheat oven to 425 degrees. Wash and dry produce.
Cut potatoes into sticks. Trim, peel, and cut carrots into sticks (like fries; ours were 3 inches long and 1⁄3 inch thick).
Toss potatoes and carrots on a baking sheet with a large drizzle of oil, salt, and pepper.
Roast on top rack until browned and tender, 20-25 minutes.
Meanwhile, peel and mince or grate garlic. Halve, peel, and mince shallot.
Pat pork* dry with paper towels. Season all over 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 to a cutting board. Wipe out pan and let cool slightly.
In a small bowl, whisk together stock concentrate, half the thyme, and 1⁄2 cup water (all the thyme and 1 cup water for 4 servings).
Swap in chicken* for pork. Cook until browned and cooked through, 3-5 minutes per side.
Heat pan used for pork over medium heat. Add garlic, shallot, and red wine vinegar to hot pan. Cook, stirring, until liquid has mostly evaporated, 10-15 seconds.
Stir in 2 TBSP butter (4 TBSP for 4 servings) until melted.
Add flour and cook, stirring constantly, until lightly browned, 30-60 seconds.
Whisk in stock concentrate mixture and bring to a simmer. Cook, stirring occasionally, until slightly thickened, 1-2 minutes. TIP: For a thinner sauce, add a splash of water.
In a large bowl, toss together mixed greens, a drizzle of olive oil (large drizzle for 4 servings), and as much balsamic vinegar as you like. Taste and season with salt and pepper.
Slice pork crosswise.
Divide pork, frites, and salad between plates. Spoon sauce over pork and serve.
Slice chicken crosswise.
Chicken is fully cooked when internal temperature reaches 165°.
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