Gravy-Smothered Pork Chops
with Honey-Roasted Carrots & Zesty Couscous
- Wheat
We’re crazy for gravy around here—and you’re about to see why! A silky onion gravy enhanced with fresh thyme and enriched with beef and chicken stock is just what you want to spoon over savory seared pork chops. And yes, some of that savory goodness is bound to run over into your sides, but don’t you worry … our chefs designed it that way. If everything gets mixed up, it’s all gravy!
Ingredients
¼ ounce
Thyme
1 tablespoon
Fry Seasoning
½ cup
Israeli Couscous
(Contains: Wheat)
1 unit
Onion
12 ounce
Carrot
2 unit
Chicken Stock Concentrate
1 unit
Lemon
10 ounce
Pork Chops
1 unit
Beef Stock Concentrate
4 teaspoon
Honey
1 tablespoon
Flour
(Contains: Wheat)
Not included in your delivery
2 teaspoon (tsp)
Cooking Oil
1 teaspoon (tsp)
Olive Oil
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
• Adjust rack to middle position and preheat oven to 425 degrees. Wash and dry produce. • Trim and peel carrots; halve lengthwise and cut crosswise on a diagonal into ½-inch pieces. Strip thyme leaves from stems; finely chop leaves until you have 2 tsp (4 tsp for 4 servings). Halve, peel, and finely dice half the onion; thinly slice remaining half. Zest and quarter lemon.
• Toss carrots on a baking sheet with a drizzle of olive oil, honey, ¼ tsp chopped thyme (½ tsp for 4 servings), salt, and pepper. (You’ll use more thyme later.) • Roast until browned and tender, 12-15 minutes.
• Melt 1 TBSP butter (2 TBSP for 4 servings) in a medium pot over medium-high heat. Add diced onion and cook, stirring occasionally, until translucent, 2-3 minutes. • Add couscous; cook, stirring, until lightly toasted, 10-20 seconds. • Add half the chicken stock concentrates, ¾ cup water (1½ cups for 4) and a big pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until couscous is tender, 6-8 minutes. • Drain any excess water if necessary. Stir in a pinch of lemon zest. Keep covered off heat until ready to serve.
• Pat pork* dry with paper towels. Place in a medium bowl; season all over with Fry Seasoning, half the flour (you’ll use the rest in the next step), ½ tsp chopped thyme (¾ tsp for 4 servings), 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, 4-5 minutes per side. • Turn off heat; transfer to a cutting board to rest. Wipe out pan.
• Melt 1 TBSP butter (2 TBSP for 4 servings) in same pan over medium heat. Add sliced onion and cook, stirring, until softened, 2-3 minutes. • Add a drizzle of oil, remaining flour, and ¼ tsp chopped thyme (½ tsp for 4); cook, stirring, until lightly browned, 2-3 minutes. • Whisk in 1 cup water (2 cups for 4), beef stock concentrate, remaining chicken stock concentrates, and juice from one lemon wedge (two wedges for 4). Bring to a simmer and cook, whisking constantly, until thickened, 3-5 minutes. Season with salt and pepper to taste.
• Slice pork crosswise. • Divide couscous and carrots between plates. Top couscous with pork and as much gravy as you like. Serve with remaining lemon wedges on the side.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the rich, savory gravy and flavorful pork chops; some found the dish a bit bland or salty.
- Ease of prep: Several noted longer prep time than expected, with multiple steps making it feel complex for a weeknight meal.
- Suggestions: Consider adding more flour to thicken the gravy; adjust seasoning to taste, as some found it too salty.
- Portions: Some felt the pork chops were on the small side; a few wanted more vegetables or a larger portion overall.
- Sides: The honey-roasted carrots were a hit for many; opinions on the couscous were mixed, with some loving it and others preferring alternatives.
Reviews from our home cooks
Literally wanted to lick the plate, this was DIVINE! The pork and gravy were delicious, this is by FAR my favorite couscous recipe from HelloFresh, and I really appreciated the use of the whole onion and not just half. The only issue was the timing of everything. The carrots were done way before everything else and got cold while we cooked the rest.
What a delicious new recipe!!!! Family loved it and we hope to see it offered again soon-and often!! Always appreciate Israeli couscous and loved the honey carrots. Pork chops with gravy were fabulous!
The onion smothered pork chops were so tender and tasty. Our family loved them. The carrots and couscous were a wonderful addition to this meal. We will definitely get this dish again.
Pretty good hearty meal. Recipe was a little complicated. Too much water for the gravy & not enough for the couscous. I've learned to start the pork as late as possible in order not to over-cook it.
The gravy was really flavorful. The couscous was done well. The honey roasted carrots are now my favorite way to cook carrots!
This one was great! The flavor of the gravy was amazing and there was plenty of it. I loved how much onion it had and it paired well with the couscous.
Delicious! Took a little longer than expected because of the chopping. Gravy didn't thicken for me so I had to add more flour, but it turned out very good.
Gravy recipe for 4 is way too watery. We even had to add corn starch and it was still not a gravy, more like a soup. Also, the timing of everything made the pork chops cold because they only took 4 minutes to cook because of how thin they are.
Careful how you cook the pork - it can get very tough! Super tasty carrots, gravy, and couscous. Might try this recipe again but bake the porkchops in the oven.
We only used 1 honey packet. 2 would have been to sweet. Pork was tender, sauce was good and loved the Israeli Couscous. Again, be careful with the salt. Your recipes seem like they use to much. Also, prep time wrong again.
