Parisian Pork with Potato & Carrot Frites
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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.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
12 ounce
Potatoes
6 ounce
Carrots
2 clove
Garlic
1 unit
Shallot
10 ounce
Pork Chops
1 unit
Chicken Stock Concentrate
1 teaspoon
Dried Thyme
5 teaspoon
Red Wine Vinegar
1 tablespoon
Flour
(Contains Wheat)
2 ounce
Mixed Greens
5 teaspoon
Balsamic Vinegar
Not included in your delivery
Salt
Pepper
1 tablespoon
Cooking Oil
1 teaspoon
Olive Oil
2 tablespoon
Butter
(Contains Milk)
Nutrition Values
Utensils
Instructions
• 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°.
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