with Roasted Carrots, Garlic Couscous & Creamy Tomato Sauce
Pork chops are an ideal go-to weeknight dinner idea. But how do you elevate this standby to restaurant-level flavor? Say it with me: PAN SAUCE! And this one is a savory-umami-tangy doozy: shallot and garlic get browned and caramelly, then invite tangy tomato paste, umami beef stock, and sour cream to the pan party. This lusciousness is spooned over a nicely crusted, seasoned pork chop, nestled on a bed of garlicky couscous beside tender roasted carrots—weeknight shmeeknight!
Allergens
Utensils
Tags
Carrots
9 ounce
Garlic
2 clove
Shallot
1 unit
Parsley
0.25 ounce
Israeli Couscous
2.5 ounce
Beef Stock Concentrate
2 unit
Chicken Cutlets
10 ounce
Italian Seasoning
1 tablespoon
Tomato Paste
1 unit
Sour Cream
3 tablespoon
Cooking Oil
Butter
Salt
Pepper
• Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. • Trim, peel, and cut carrots on a diagonal into 1⁄2-inch-thick pieces. Peel and mince or grate garlic. Halve, peel, and mince shallot. Roughly chop parsley.
• Toss carrots on a baking sheet with a large drizzle of oil, salt, and pepper. Roast on top rack until tender, 20-25 minutes.
• Heat a drizzle of oil in a small pot (medium pot for 4 servings) over medium-high heat. Add couscous, half the garlic, 1 TBSP shallot (2 TBSP for 4), and a pinch of salt and pepper. Cook, stirring, until garlic is fragrant and couscous is lightly toasted, 2-3 minutes. • Add half the stock concentrates and 3⁄4 cup water (1 1⁄2 cups for 4). Bring to a boil, then reduce to a low simmer and cover. Cook until couscous is tender, 6-8 minutes.
• Pat pork* dry with paper towels and season all over with 1 tsp Italian Seasoning (2 tsp for 4 servings), a big pinch of salt, and pepper. (Be sure to measure the Italian Seasoning—we sent more!) • 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 pork is browning too quickly.) Turn off heat; transfer to a cutting board to rest. Wipe out pan and allow to cool for 1 minute. **Swap in chicken* or salmon* for pork. Cook chicken until cooked through, 3-5 minutes per side, or cook salmon (skin sides down) until skin is crisp, 5-7 minutes, then flip and cook until cooked through, 1-2 minutes more.**
• Heat a drizzle of oil in same pan over medium heat. Add remaining shallot and remaining garlic; cook, stirring, until softened and lightly browned, 2-3 minutes. • Stir in tomato paste, remaining stock concentrate, and 1⁄2 cup water (3⁄4 cup for 4 servings). Bring to a simmer and cook until reduced, 2-3 minutes. • Remove from heat and stir in sour cream. Season generously with pepper. TIP: If sauce is too thick, add water 1 tsp at a time until sauce reaches desired consistency.
• Fluff couscous gently with a fork; stir in 1 TBSP butter (2 TBSP for 4 servings). • Thinly slice pork crosswise. • Divide couscous and carrots between plates. Fan pork over couscous. Spoon sauce over pork. Sprinkle with parsley and serve. **Thinly slice chicken crosswise (skip slicing salmon!).** ***Poultry is fully cooked when internal temperature reaches 165°.***
640
kcal
Calories
31
g
Fat
11
g
Saturated Fat
52
g
Carbohydrate
14
g
Sugar
6
g
Dietary Fiber
40
g
Protein
135
mg
Cholesterol
990
mg
Sodium
with Apple Pan Sauce, Scallion Mashed Potatoes & Brussels Sprouts
