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
Sour Cream
3 tablespoon
Israeli Couscous
0.5 cup
Tomato Paste
1 unit
Garlic
2 clove
Italian Seasoning
0.33 tablespoon
Beef Stock Concentrate
2 unit
Carrots
9 ounce
Parsley
0.25 ounce
Shallot
1 unit
Salmon
10 ounce
Cooking Oil
2 tablespoon (tbsp)
Butter
1 tablespoon (tbsp)
Salt
teaspoon (tsp)
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.
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 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.
Swap in salmon* for pork. Cook salmon (skin sides down) until skin is crisp, 5-7 minutes, then flip and cook until cooked through, 1-2 minutes more. Transfer to a plate to rest.
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 and carrots between plates. Fan pork over couscous. Spoon sauce over pork. Sprinkle with parsley and serve.
Serve salmon (no need to slice!) alongside couscous and carrots.
800
kcal
Calories
50
g
Fat
14
g
Saturated Fat
51
g
Carbohydrate
14
g
Sugar
6
g
Dietary Fiber
37
g
Protein
120
mg
Cholesterol
1010
mg
Sodium
