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Pan-Seared Pork Chops

Pan-Seared Pork Chops

with Shallot Thyme Pan Sauce, Peach Arugula Salad, and Couscous

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Did you know that the average worker bee produces only 1/12 teaspoon of honey in a lifetime? This means we have a whole lot of bees (and our brilliant chefs, of course) to thank for the sweet and herby pan sauce that’s generously drizzled on top of tender pork. Oh—and there’s also a touch of the sweet stuff in the salad dressing, so expect to be licking your lips after every bite.

Tags:Milk freeNut free
Preparation Time
30 minutes
Cooking difficulty
Level 1
serving amount
serving amount

12 ounce

Boneless Pork Chops

2 ounce


¼ ounce


½ cup



1 jar


2 tablespoon

Balsamic Vinegar

1 unit


1 unit

Vegetable Stock Concentrate

1 unit


Not included in your delivery

5 teaspoon

Olive Oil





Nutrition Values/ per serving
Nutrition Values/ per serving
Energy (kJ)2112.92 kJ
Calories505 kcal
Fat14 g
Saturated Fat3 g
Carbohydrate49 g
Sugar13 g
Dietary Fiber4 g
Protein46 g
Cholesterol82 mg
Sodium270 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Large Bowl
Large Pan

Wash and dry all produce. Halve and peel the shallot. Thinly slice one half and mince the other. Strip the thyme of the sprigs before roughly chopping the leaves. Halve, pit, and slice the peach into wedges.


In a large bowl, whisk together ½ teaspoon honey, 1 Tablespoon balsamic vinegar, and a large drizzle of olive oil (to taste). Season with salt and pepper.


Make the couscous: Heat a drizzle of olive oil in a small pot over medium heat. Add the minced shallot. Cook, tossing, for 2-3 minutes, until softened. Add 1 cup water and a large pinch of salt. Bring to a boil. Once boiling, add the couscous, cover, and remove from heat until the rest of the meal is ready.


Heat a drizzle of olive oil in a large pan over medium-high heat. Season the pork chops on all sides with salt and pepper before adding them to the pan. Cook 3-4 minutes per side, or until cooked to desired doneness. Remove from pan and set aside to rest 5 minutes before thinly slicing.


Add the sliced shallot and thyme to the same pan over medium heat. Cook, tossing, for 2-3 minutes, until softened, adding a drizzle of olive oil if necessary. Add the stock concentrate, ½ teaspoon honey, and ½ cup water to the pan. Scrape up all the browned bits from the bottom of the pan. Bring to a boil and reduce until thickened, 2-3 minutes. Taste and season with salt and pepper, if necessary.


Toss salad and serve: Toss the arugula and peach wedges into the vinaigrette. Season with salt and pepper. Fluff the couscous with a fork and season with salt and pepper. Serve the pan-seared pork chops on a bed of couscous with the peach arugula salad on the side. Drizzle with the shallot thyme pan sauce and enjoy!