Parmesan and Rosemary Crusted-Pork Chops

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.