---
title: Parisian Pork with Potato & Carrot Frites
servings: 4
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/parisian-pork-with-potato-and-carrot-frites-66686390c08aa1c328e1a8dd
prep time: 15 minutes
cook time: 20 minutes
time required: 35 minutes
difficulty: medium
allergens:
  - Wheat
  - Milk
tags:
  - Calorie Smart
  - Protein Smart
  - New
rating: 4.0
rating_count: 689
source_chef: Sara Heilman
review_highlights:
  - theme: Flavor
    text: Many loved the savory pan sauce, praising its rich taste. Some found it too vinegary; adjust to preference.
  - theme: Ease of prep
    text: Cutting veggies into frites was challenging for some. Consider allowing extra time for prep and cooking.
nutrition:
  calories: 630
  protein: 31
  fat: 32
  saturated fat: 13
  carbohydrates: 53
  sugar: 13
  fiber: 7
  cholesterol: 115
  sodium: 710
  potassium: 1610
  calcium: 90
  iron: 3.1
image: "https://images.recipes.furrysalamander.com/Pork%20Recipes/parisian-pork-with-potato-carrot-frites.avif"
---

Arrange rack to top position and preheat oven to 425 degrees. Wash and dry produce. Cut @potatoes{24%oz} into sticks. Trim, peel, and cut @carrot{12%oz} 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 @cooking oil{3%tsp}, @salt{1%tsp}, and @black pepper{1%tsp}. Roast on top rack until browned and tender, ~{20-25%minutes}.

Meanwhile, peel and mince or grate @garlic{4%clove}. Halve, peel, and mince @shallot{2%unit}.

Pat @pork chops{20%oz} 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 @chicken stock concentrate{2%unit}, half the @dried thyme{1%tsp}, and ½ 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{10%tsp} to hot pan. Cook, stirring, until liquid has mostly evaporated, ~{10-15%seconds}. Stir in 2 TBSP @butter{4%tbsp} (4 TBSP for 4 servings) until melted. Add @flour{2%tbsp} 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{4%oz}, a drizzle of @olive oil{2%tsp} (large drizzle for 4 servings), and as much @balsamic vinegar{10%tsp} 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 degrees.