Creamy Dijon-Dill Pork Chops

Add couscous and 1 TBSP butter (2 TBSP for 4 servings) to a small pot over medium-high heat. Cook, stirring, until butter has melted and couscous is lightly toasted, 2-3 minutes.

Add half the stock concentrates, 1 cup water (2 cups for 4), and a big pinch of salt. Bring to a boil and cook until couscous is tender, 6-8 minutes (drain any excess water if necessary).

Keep covered off heat until ready to serve.

Meanwhile, toss green beans on a baking sheet with a drizzle of oil, salt, and pepper.

Roast on top rack until browned and tender, 12-15 minutes.

While green beans roast, pat pork* dry with paper towels and season 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. TIP: If pork begins to brown too quickly, reduce heat to medium.

Turn off heat; transfer to a plate. Wipe out pan.

Heat pan used for pork over medium-high heat. Add remaining stock concentrate and ¼ cup water (⅓ cup for 4 servings); bring to a simmer and cook until slightly reduced, 1-2 minutes.

Reduce heat to low; whisk in sour cream, half the dill, and mustard to taste.

Turn off heat. Stir in 1 TBSP butter (2 TBSP for 4) and any resting juices from pork. Season with salt and pepper.