Our PlansGift CardsHelloFresh for Teams
Roasted Pork Chops with Balsamic-Fig Sauce, Greens, and Rosemary-Roasted Potatoes
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Roasted Pork Chops with Balsamic-Fig Sauce, Greens, and Rosemary-Roasted Potatoes

Roasted Pork Chops with Balsamic-Fig Sauce, Greens, and Rosemary-Roasted Potatoes

Figs are one of the best things about Autumn. Cooked down with rosemary-infused balsamic, fresh figs become jammy and sweet. Juicy, pan-seared pork chops are the perfect vehicle for this luxurious pan-sauce


Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time40 minutes


/ serving 2 people

12 ounce

Pork Chops

1 unit


4 tablespoon

Balsamic Vinegar

1 unit

Veggie Stock Concentrate

4 ounce

Fresh Figs

12 ounce

Yukon Gold Potatoes

¼ ounce


2 ounce


Not included in your delivery

1 tablespoon


(Contains Milk)

5 teaspoon

Olive Oil


Nutrition Values

/ per serving
Calories648 kcal
Energy (kJ)2711 kJ
Fat29 g
Saturated Fat0 g
Carbohydrate53 g
Sugar0 g
Dietary Fiber7 g
Protein43 g
Sodium282 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.


Baking Sheet
Large Pan


Prep the ingredients

Preheat oven to 400 degrees. Halve, peel, and finely chop the shallot. Strip the rosemary from the stems, then finely chop the leaves. Halve the figs, then slice each half into 4 wedges. Cut the potatoes into ½-inch cubes.

Roast the potatoes

Toss the potatoes on one side of a baking sheet with ½ tablespoon olive oil, half the rosemary, salt, and pepper. Place in the oven for 20-25 minutes, tossing halfway through cooking, until golden brown and tender.

Cook the pork chops

Meanwhile, heat ½ tablespoon olive oil in a large pan over medium heat. Season the pork chops on all sides with salt and pepper. Sear the pork chops 3-4 minutes per side, until golden brown but not yet cooked through. Transfer the pork chops to the baking sheet in the oven to finish cooking for 4-6 minutes, until just barely pink in the center.

Make the balsamic-fig sauce

In the same pan you cooked the pork in, heat 1 teaspoon oil over medium heat. Add the shallot and remaining rosemary (reserving a small pinch for garnish) and cook, tossing, for 2-3 minutes, until softened. Add the figs, stock concentrate, ¼ cup water, and one bottle balsamic vinegar to the pan. Simmer for 2-3 minutes, until thickened. Remove pan from heat, then stir in 1 tablespoon butter and season with salt and pepper.


Remove pork from the oven and let rest for a few minutes before thinly slicing. In a medium bowl, toss the arugula with a drizzle of balsamic and olive oil. Season with salt and pepper.


Serve the potatoes and pork chops alongside the arugula salad. Drizzle the balsamic-fig sauce over the pork, garnish with reserved rosemary, and enjoy!