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Creamy Dill Pork Cutlets

Creamy Dill Pork Cutlets

with Couscous & Roasted Broccoli

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Another work day, another dinner daydream. You know what we mean. You’re sitting at your desk and 2:00 p.m. rolls around. Suddenly, all you can think is, “Dinner...what the heck am I going to eat for dinner?!” Well, we’ve got you covered, and FYI, the answer to that question is pretty darn delicious. We’re serving up succulent pork cutlets with roasted broccoli and savory couscous. To finish things off, the pork is drizzled with a life-affirming creamy dill sauce. Talk about a dream come true!

Tags:Lightning PrepCalorie Smart
Allergens:WheatMilk

Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Total Time30 minutes
Prep Time5 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

8 ounce

Broccoli Florets

¼ ounce

Dill

2.5 ounce

Israeli Couscous

(ContainsWheat)

2 unit

Chicken Stock Concentrate

12 ounce

Pork Cutlets

4 tablespoon

Sour Cream

(ContainsMilk)

2 teaspoon

Dijon Mustard

Not included in your delivery

1 tablespoon

Olive Oil

1 tablespoon

Butter

(ContainsMilk)

Salt

Pepper

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Calories640 kcal
Fat31 g
Saturated Fat12 g
Carbohydrate48 g
Sugar5 g
Dietary Fiber4 g
Protein44 g
Cholesterol105 mg
Sodium1120 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
Utensilsarrow down iconarrow down icon
Baking Sheet
Small pot
Large Pan
Paper Towel
Whisk
Instructionsarrow up iconarrow up icon
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1

• Adjust rack to middle position and preheat oven to 425 degrees. Wash and dry all produce. • Cut broccoli florets into bite-size pieces if necessary. Pick and roughly chop fronds from dill.

2

• Toss broccoli on a baking sheet with a drizzle of olive oil, salt, and pepper. • Roast on middle rack until broccoli is tender, 15-20 minutes.

3

• Meanwhile, combine couscous and 1 TBSP butter (2 TBSP for 4 servings) in a small pot over medium-high heat. Cook, stirring, until butter has melted and couscous is lightly toasted, 2-3 minutes. • Add ¾ cup water (1½ cups for 4), half the stock concentrates (you’ll use the rest later), and a pinch of salt. Bring to a boil; cover and reduce to a low simmer. Cook until couscous is tender, 6-8 minutes. TIP: Drain excess liquid if necessary. • Keep covered off heat until ready to serve.

4

• While couscous cooks, pat pork* dry with paper towels; season with salt and pepper. • Heat a large drizzle of olive oil in a large pan over medium-high heat. Add pork; cook until browned and cooked through, 2-3 minutes per side. (For 4 servings, cook pork in batches.) • Transfer pork to a plate.

5

• To same pan, add remaining stock concentrates and ¼ cup water (1⁄3 cup for 4 servings); bring to a simmer and cook 1-2 minutes. • Reduce heat to low and whisk in sour cream, half the chopped dill, and mustard to taste. Turn off heat. TIP: For an extra-rich sauce, stir in 1 TBSP butter (2 TBSP for 4). • Taste and season with salt and pepper.

6

• Fluff couscous with a fork and season with salt and pepper. • Divide couscous, pork, and broccoli between plates. Spoon sauce over pork and sprinkle with remaining chopped dill to taste.