Parmesan and Rosemary Crusted-Pork Chops
with Almond Couscous and Roasted Carrots
- Milk
- Wheat
- Tree Nuts
If you think pork chops are plain, we’ve got a recipe that will totally flip the script. Here, the typically mild-mannered meat is given a layer of herb-infused, cheesy crunchiness by coating it in chopped rosemary, Parmesan, and breadcrumbs. The sides don’t skimp on flavor, either: you’ve got a lemon almond couscous as well as carrots that are roasted to bring out their sweetness.
Ingredients
2 unit
Carrots
1 unit
Lemon
¼ ounce
Parsley
¼ ounce
Rosemary
6 tablespoon
Sour Cream
(Contains: Milk)
¼ cup
Panko Breadcrumbs
(Contains: Wheat)
¼ cup
Parmesan Cheese
(Contains: Milk)
12 ounce
Pork Chops
1 unit
Chicken Stock Concentrate
½ cup
Couscous
(Contains: Wheat)
1 ounce
Almonds
(Contains: Tree Nuts)
Not included in your delivery
2 teaspoon
Vegetable Oil
1 teaspoon
Butter
(Contains: Milk)
Salt
Pepper
Nutrition Values
Utensils
Cooking Steps
Wash and dry all produce. Adjust rack to upper position and preheat oven to 425 degrees. Peel carrots, then cut on a diagonal into ⅓-inch-thick slices. Zest lemon until you have 1 tsp zest, then cut into halves. Finely chop parsley until you have 2 TBSP. Pick and chop enough rosemary from stems to give you 2 tsp.
Toss carrots with salt, pepper, and a drizzle of oil on a baking sheet. Roast until tender, 15-20 minutes, tossing halfway. Combine half the lemon zest, 4 TBSP sour cream (2 packs), and a pinch of parsley in a small bowl. Season with salt and pepper. Stir in enough water to create a drizzly consistency, 1-2 tsp.
Stir together chopped rosemary, panko, and Parmesan in a shallow dish or on a plate. Brush remaining sour cream all over pork, then season with salt and pepper. Coat pork all over with panko mixture, pressing to adhere.
Heat a drizzle of oil in a large pan over medium-high heat (use a nonstick pan if you have one). Add pork and cook until panko is golden brown and meat reaches desired doneness, 4-5 minutes. (TIP: Lower heat if panko browns too quickly.) Remove from pan and set aside on a paper towel–lined plate.
While pork cooks, place stock concentrate, ¾ cup water, couscous, 1 tsp butter, and a pinch of salt in a large, microwave-safe bowl and give everything a stir. Cover bowl with plastic wrap, then microwave on high until water boils, about 1 minute. Set aside, covered, until ready to serve.
Fluff couscous with a fork, then stir in almonds, half the remaining parsley, remaining lemon zest, and a squeeze or two of lemon juice. Season with salt and pepper. Divide between plates, then arrange pork on top and carrots to the side. Drizzle everything with sauce and sprinkle with remaining parsley.
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