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Creamy Dill Pork Cutlets
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Creamy Dill Pork Cutlets

Creamy Dill Pork Cutlets

with Couscous & Roasted Broccoli

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!

Lightning Prep
Calorie Smart

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

Total Time30 minutes
Prep Time5 minutes


serving amount

8 ounce

Broccoli Florets

¼ ounce


2.5 ounce

Israeli Couscous

(Contains Wheat)

2 unit

Chicken Stock Concentrate

12 ounce

Pork Cutlets

4 tablespoon

Sour Cream

(Contains Milk)

2 teaspoon

Dijon Mustard

Not included in your delivery

1 tablespoon

Olive Oil

1 tablespoon


(Contains Milk)




Nutrition Values

/ 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.


Baking Sheet
Small pot
Large Pan
Paper Towel



• 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.

Roast Broccoli

• 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.

Cook Couscous

• 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.

Cook Pork

• 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.

Make Sauce

• 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.

Finish & Serve

• 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.