What’s in it
Names and any recorded quantities are retained below. Saved ingredient fields.
Sour Cream- Fry Seasoning
- Chicken Cutlets
- Potatoes
- Onion
- Carrot
- Chicken Stock Concentrate
- Dried Thyme
- Apple
Garlic- Salt
- Sugar
- Cooking Oil
- Butter
Black Pepper
AI-generated illustrations show generic ingredients, not exact formulations or portion sizes. Original ingredient details and allergen notes remain below.
Recorded allergens: Milk. Check the current package for the complete ingredients and allergen statement.
Nutrition
Saved brand nutrition. Check the linked source for the serving basis.
| Calories | 780 |
|---|---|
| Protein | 44g |
| Carbohydrate | 69g |
| Total fat | 37g |
| Dietary fiber | 9g |
| Sodium | 470mg |
| Saturated fat | 15g |
| Sugars | 24g |
| Cholesterol | 180mg |
Preparation
- Preparation
- 10 minutes
Preparation time is not necessarily total cooking or heating time.
Saved instructions are reproduced below. Follow the current package or recipe if it differs.
Step 1
Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. Dice potatoes into ½-inch pieces; place in a medium pot with enough salted water to cover by 2 inches. Bring to a boil and cook until tender, 10-12 minutes.Reserve 1 cup potato cooking liquid, then drain and return potatoes to pot. Keep covered off heat until ready to mash in Step 4.
Open the saved step photo ↗Step 2
Trim, peel, and cut carrots on a diagonal into ½-inch-thick pieces.Toss carrots on a baking sheet with a large drizzle of oil. Season with salt and pepper. Roast on top rack until tender, 20-25 minutes.Meanwhile, halve, core, and thinly slice apple. Halve, peel, and thinly slice half the onion (all for 4 servings). Peel and mince or grate garlic.
Open the saved step photo ↗Step 3
Pat pork* dry with paper towels and season all over with thyme, half the Fry Seasoning (you’ll use the rest later), salt, and pepper.Heat a large 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. TIP: Reduce heat if browning too quickly. Turn off heat; transfer pork to a cutting board. Wipe out pan and let cool slightly.
Open the saved step photo ↗Step 4
While pork cooks, to pot with potatoes, add sour cream and 2 TBSP butter (4 TBSP for 4 servings). Mash until smooth and creamy, adding splashes of reserved potato cooking liquid as needed. Taste and season with salt and pepper. Keep covered until ready to serve.
Open the saved step photo ↗Step 5
Heat 1 TBSP butter (2 TBSP for 4 servings) and a drizzle of oil in pan used for pork over medium heat. Add apple, sliced onion, remaining Fry Seasoning, 1 tsp sugar (2 tsp for 4), salt, and pepper. Cook, stirring, until softened, 3-4 minutes. Add garlic, stock concentrate, and ½ cup water (1 cup for 4). Simmer until saucy and slightly thickened, 2-3 minutes. TIP: If sauce seems too thick, stir in splashes of water as needed.
Open the saved step photo ↗Step 6
Slice pork crosswise.Divide roasted carrots and mashed potatoes between shallow bowls in separate sections. Top mashed potatoes with pork. Spoon apple and onion sauce over pork. Serve.
Open the saved step photo ↗
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Sources & meal record
View the linked brand source ↗
Nutrition source check recorded: . This is a stored check date, not a fresh availability check.
This page includes the saved meal record. Availability, recipes and ingredients can change.
Complete meal details
Nutrition Per Serving
Dietary Info
High ProteinSodium SmartPork-free
→ View this meal on HelloFresh
Ingredients
How to Make It
Step 1
Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce.
Dice potatoes into ½-inch pieces; place in a medium pot with enough salted water to cover by 2 inches. Bring to a boil and cook until tender, 10-12 minutes.Reserve 1 cup potato cooking liquid, then drain and return potatoes to pot. Keep covered off heat until ready to mash in Step 4.
Step 2
Trim, peel, and cut carrots on a diagonal into ½-inch-thick pieces.Toss carrots on a baking sheet with a large drizzle of oil. Season with salt and pepper. Roast on top rack until tender, 20-25 minutes.Meanwhile, halve, core, and thinly slice apple. Halve, peel, and thinly slice half the onion (all for 4 servings). Peel and mince or grate garlic.
Step 3
Pat pork* dry with paper towels and season all over with thyme, half the Fry Seasoning (you’ll use the rest later), salt, and pepper.Heat a large 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. TIP: Reduce heat if browning too quickly. Turn off heat; transfer pork to a cutting board. Wipe out pan and let cool slightly.
Step 4
While pork cooks, to pot with potatoes, add sour cream and 2 TBSP butter (4 TBSP for 4 servings). Mash until smooth and creamy, adding splashes of reserved potato cooking liquid as needed. Taste and season with salt and pepper.
Keep covered until ready to serve.
Step 5
Heat 1 TBSP butter (2 TBSP for 4 servings) and a drizzle of oil in pan used for pork over medium heat. Add apple, sliced onion, remaining Fry Seasoning, 1 tsp sugar (2 tsp for 4), salt, and pepper. Cook, stirring, until softened, 3-4 minutes.
Add garlic, stock concentrate, and ½ cup water (1 cup for 4). Simmer until saucy and slightly thickened, 2-3 minutes. TIP: If sauce seems too thick, stir in splashes of water as needed.
Step 6
Slice pork crosswise.Divide roasted carrots and mashed potatoes between shallow bowls in separate sections. Top mashed potatoes with pork. Spoon apple and onion sauce over pork. Serve.
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Ingredients at a glance
From the saved ingredient list. Images are shown only where a provider image or an exact library match is available. Check the current package for the complete statement.
AI-generated illustrations show generic ingredients, not exact formulations or portion sizes. Original ingredient details and allergen notes remain below.
- Sour Cream
- Fry Seasoning
- Chicken Cutlets
- Potatoes
- Onion
- Carrot
- Chicken Stock Concentrate
- Dried Thyme
- Apple
- Garlic
- Salt
- Sugar
- Cooking Oil
- Butter
- Black Pepper
