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Parmesan and Rosemary Crusted-Pork Chops

Parmesan and Rosemary Crusted-Pork Chops

with Almond Couscous and Roasted Carrots

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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.

Allergens:MilkWheatTree Nuts

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

Total Time30 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

2 unit

Carrots

1 unit

Lemon

¼ ounce

Parsley

¼ ounce

Rosemary

6 tablespoon

Sour Cream

(ContainsMilk)

¼ cup

Panko Breadcrumbs

(ContainsWheat)

¼ cup

Parmesan Cheese

(ContainsMilk)

12 ounce

Pork Chops

1 unit

Chicken Stock Concentrate

½ cup

Couscous

(ContainsWheat)

1 ounce

Almonds

(ContainsTree Nuts)

Not included in your delivery

2 teaspoon

Vegetable Oil

1 teaspoon

Butter

(ContainsMilk)

Salt

Pepper

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3556 kJ
Calories850 kcal
Fat43 g
Saturated Fat14 g
Carbohydrate64 g
Sugar12 g
Dietary Fiber12 g
Protein55 g
Cholesterol140 mg
Sodium610 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.
Utensils
Utensilsarrow down iconarrow down icon
Peeler
Zester
Baking Sheet
Small Bowl
Plate
Large Pan
Paper Towel
Large Bowl
Plastic Wrap
Instructionsarrow up iconarrow up icon
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1

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.

2

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.

3

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.

4

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.

5

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.

6

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.