with Roasted Broccoli, 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 carmelly, 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
Sour Cream
3 tablespoon
Tomato Paste
1 unit
Broccoli
8 ounce
Garlic
2 clove
Italian Seasoning
0.33 tablespoon
Beef Stock Concentrate
2 unit
Carrots
ounce
Parsley
0.25 ounce
Israeli Couscous
0.75 cup
Shallot
1 unit
Pork Chops
10 ounce
Salt
teaspoon (tsp)
Cooking Oil
2 tablespoon (tbsp)
Butter
1 tablespoon (tbsp)
Black Pepper
teaspoon (tsp)
Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce.
Trim, peel, and cut carrots on a diagonal into ½-inch-thick pieces. Peel and mince or grate garlic. Halve, peel, and mince shallot. Roughly chop parsley.
Cut broccoli into bite-size pieces if necessary. (Save carrots for another use.)
Toss carrots on a baking sheet with a large drizzle of oil, salt, and pepper. Roast on top rack until tender, 20-25 minutes.
Swap in broccoli for carrots; roast until browned and tender, 15-20 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 ¾ cup water (1½ 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.
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 ½ cup water (¾ 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, pork, and carrots between plates. Spoon sauce over pork and couscous. Sprinkle with parsley and serve.
740
kcal
Calories
38
g
Fat
14
g
Saturated Fat
62
g
Carbohydrate
11
g
Sugar
5
g
Dietary Fiber
39
g
Protein
115
mg
Cholesterol
1250
mg
Sodium
plus Maple Sage Sweet Potatoes & Lemony Asparagus
with Potato Wedges, Green Beans, Crispy Shallot & Special Sauce
