Creamy Dill Pork Cutlets
with Couscous & Roasted Broccoli
- Wheat
- Milk
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!
Ingredients
½ cup
Israeli Couscous
(Contains: Wheat)
4 tablespoon
Sour Cream
8 ounce
Broccoli
2 unit
Chicken Stock Concentrate
2 teaspoon
Dijon Mustard
¼ ounce
Dill
12 ounce
Pork Cutlets
Not included in your delivery
1 tablespoon (tbsp)
Olive Oil
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
1 tablespoon (tbsp)
Butter
(Contains: Milk)
Nutrition Values
Utensils
Cooking Steps
• 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.
• 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.
• 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.
• 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.
• 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.
• 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.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the creamy dill sauce, calling it "incredible" and "to die for." Some found it overpowering; adjust dill to taste 🌿.
- Ease of prep: Customers praised the quick and simple preparation, with several mentioning it was "easy to make" and "super fast."
- Suggestions: Consider steaming the broccoli instead of roasting for those who prefer it less charred. Try adding lemon or extra herbs to boost couscous flavor.
- Portions: Some felt the pork cutlets were too thin or small; others wished for more couscous.
- Texture: The pearled couscous texture was divisive - many loved it, while others found it too large or "slimy."
Reviews from our home cooks
This was a super quick and super easy meal. I really enjoyed the pork cutlets they turned out perfectly tender. Dill is a favorite herb of mine so of course I loved the dill sauce. The couscous has a wonderful texture and mouth feel, and the roasted broccoli was a perfect accompaniment. Really a pleasant meal.
This was delish. This meal is definitely a favorite. I am not a big pork eater but these cutlets were perfect. And that sour cream dijon dill sauce was scrumptious. It doesn't really need the couscous to make a satisfying meal. Hello Fresh should consider offering this without the couscous and just add more broccoli as offer it as a Carb smart option. For my own personal preferences though in the future I will steam the broccoli rather than roast in oven, especially when it is summer so the kitchen doesn't get so hot. Plus I prefer steamed broccoli over roasted anyway.
I love dill sauce on pork. Delicious! My husband and I both liked the type of couscous you use because it's not grainy like the bright yellow couscous that is typical in mediterranean salads. Also, we both really liked the roasted broccoli. It was so flavorful and I'm not usually a broccoli fan!
Oh my goodness...my favorite of the three & I wasn't sure I would like it at all. The couscous was outstanding & the creamy dill over the pork cutlets was sooooo yummy. I loved the roasted broccoli too. I told my husband that I wouldn't have minded having that again the next night. =0)
Once again a delicious dish from hello fresh!! The sauce was so so good!! I didn't use as much dill as they said bc they gave A LOT!! But still amazing! Very very filling since you get two pork chops, a hearty serving of couscous and a good serving of broccoli!
Loved the couscous as a different side item. The creamy dill sauce was a hit with my family and I found that I can make the sauce amount for 2 people and have plenty for our 4person service. I'm not a broccoli fan but it was good and my tween will try anything with bacon and cheese (even a small amount) on it, especially broccoli.
Loved the pork, creamy dill sauce and broccoli. The couscous was just okay. It was an easy meal to prepare and, all of the ingredients were very fresh.
Easy and quick. Loved the creamy dill sauce and broccoli was a nice change from carrots and potato's.
Pork and creamy dill sauce were wonderful as was the broccoli. The couscous however was quite bland and we would have preferred almost anything else as a side dish.
The creamy dill sauce is delicious! The cous cous also has great flavor. The only issue was with the pork cutlets, which were fatty and very small.
