Parisian Pork with Potato & Carrot Frites
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- Wheat
- Milk
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.
Ingredients
12 ounce
Potatoes
6 ounce
Carrot
5 teaspoon
Balsamic Vinegar
1 unit
Chicken Stock Concentrate
1 teaspoon
Dried Thyme
2 clove
Garlic
5 teaspoon
Red Wine Vinegar
1 tablespoon
Flour
(Contains: Wheat)
2 ounce
Mixed Greens
1 unit
Shallot
10 ounce
Pork Chops
Not included in your delivery
teaspoon (tsp)
Salt
2 tablespoon (tbsp)
Butter
(Contains: Milk)
3 teaspoon (tsp)
Cooking Oil
1 teaspoon (tsp)
Olive Oil
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
• 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).
• 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.
Pork is fully cooked when internal temperature reaches 145°.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the savory pan sauce, praising its rich taste. Some found it too vinegary; adjust to preference.
- Ease of prep: Cutting veggies into frites was challenging for some. Consider allowing extra time for prep and cooking.
- Suggestions: Try cooking the veggie frites longer for better texture. Adjust pork cooking time to avoid overcooking.
- Portions: Several wanted more carrots compared to potatoes. Consider adding extra veggies or a side to round out the meal.
- Veggie tips: Some found success with alternative cuts like wedges or coins when potatoes were too small for frites.
Reviews from our home cooks
I really liked the texture combo of the potato/carrot mixture, especially with the "fry" cut. Sauce was superb. It was nice to have a salad in addition to the veggies, and is indeed VERY French (my husband is French and they have a little salad with pretty much every dinner)
This took about an hour to prepare. The carrots, potatoes, garlic & Shallots (but mostly the root veggies) took a bit of time to chop, and additionally, the pork chops took 25 mins to cook to 165 degrees on the stove top. They formed a nice crust, but were somewhat tough for my crowd to chew. We found it edible, but not something we'd sign up for again. That said, the gravy was absolutely delicious, & we also enjoyed the salad. *VERY* generous portions, and it was nice having such a balanced & healthy meal.
The sauce was very flavorful and tasty. Liked having salad with this. Getting tired of carrots all the time, but for this meal we enjoyed the mix of carrot and potato fries.
This is definitely one of my favorite recipes! The gravy is heavenly and I like that nothing else is heavily seasoned to make sure that the gravy takes center stage.
We did wedges and chunks for the veg. Salad was a perfect pairing with the sauce. This is a good recipe
Wow! Now an all time favorite hello fresh meal. I loved the salad to brighten up the dish and the sauce was excellent. Big fan!
One of the better recipes lately! The salad (normally an afterthought) really melded all the flavors and made the dish pop.
I probably could have cooked the carrots and potatoes longer than 25 minutes as they were not completely cooked, but it was still very tasty
The carrots arrived limp, so I had to substitute them. The order of preparation could have been better. Timing is everything. But everything still came out quite tasty. Keeping this recipe.
A little bit veggie chopping intense but it was a good recipe.
