Pork Chops over Creamy Parmesan Couscous
with Roasted Carrots
- Wheat
- Milk
This luscious and foolproof charmer of a meal should do the trick when it comes to impressing the new boo or bae, maybe even nudge them over that relationship line? What we’ve got here is a creamy, cheesy, velvety bed of bouncy couscous lovingly showered with Parmesan. You’ll top that with Italian-seasoned pork chops seared to juicy golden brown perfection. And on the side we’ve got simple salt and pepper roasted carrots. Sprinkle with scallion greens for a pop of color and flavor just before serving, and we guarantee your date will be putty in your hands!
Ingredients
½ cup
Israeli Couscous
(Contains: Wheat)
12 ounce
Carrot
2 tablespoon
Cream Cheese
(Contains: Milk)
1 tablespoon
Italian Seasoning
3 tablespoon
Parmesan Cheese
(Contains: Milk)
1 unit
Mushroom Stock Concentrate
1 ounce
Cheese Roux Concentrate
(Contains: Milk)
2 unit
Scallions
1 teaspoon
Garlic Powder
10 ounce
Pork Chops
Not included in your delivery
1 tablespoon (tbsp)
Cooking Oil
1 tablespoon (tbsp)
Butter
(Contains: Milk)
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
• Adjust rack to top position and preheat oven to 425 degrees. Place cream cheese packet in a small bowl with warm water to soften. Wash and dry produce. • Trim, peel, and cut carrots on a diagonal into ½-inch-thick pieces. Trim and thinly slice scallions, separating whites from greens.
• Toss carrots on a baking sheet with a large drizzle of oil, salt, and pepper. Roast on top rack until tender, 25-30 minutes.
• Melt 1 TBSP butter (2 TBSP for 4 servings) in a medium pot over medium-high heat. Add scallion whites and cook, stirring, until just softened, 1-2 minutes. • Add couscous and cook, stirring occasionally, until lightly toasted, 2-3 minutes. • Stir in ¾ cup water, stock concentrate, half the garlic powder, 1 tsp Italian Seasoning, and a pinch of salt (1½ cups water and 2 tsp Italian Seasoning for 4). Bring to a boil, then cover and reduce to a low simmer. Cook until couscous is tender, 6-8 minutes. • Drain any excess liquid if necessary. Keep covered off heat until ready to use in Step 5.
• Pat pork* dry with paper towels and season all over with remaining garlic powder, remaining Italian Seasoning, 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, 4-6 minutes per side. • Transfer to a cutting board and tent with foil to keep warm.
• Return pot with couscous to stovetop over low heat. Stir in 1 cup water (2 cups for 4 servings), cheese roux concentrate, cream cheese, and Parmesan. Cook, stirring, until combined and creamy, 30-60 seconds. Remove from heat.
• Slice pork crosswise. • Divide creamy couscous between shallow bowls; top with pork and roasted carrots. Garnish with scallion greens and serve.
Pork is fully cooked when internal temperature reaches 145°.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the creamy Parmesan couscous, calling it "stellar" and "amazing"; some found the pork chops juicy and flavorful.
- Ease of prep: Several had issues with the couscous becoming too watery; many found the recipe instructions confusing or inaccurate.
- Suggestions: Consider reducing water added to couscous at the end; gradually add liquid and cook longer to achieve desired creaminess.
- Portions: Some wanted more couscous or larger pork chops; a few found the carrots too small or sparse.
- Texture: Many enjoyed the mix of textures, but some found the couscous too soupy or the cheese clumpy.
Reviews from our home cooks
Huge portion. I have a hard time believing the calorie count because it tasted very decadent. I roasted the pork chop with the carrots to save a step and make it faster and could make the couscous in one step so it doesn't get gummy sat to the side.
I enjoyed the creamy parmesan couscous. The pork chop and carrots were tasty and overall this was a good meal. It was also an easy meal to prepare
Amazing. The pork and the couscous compliment each other so well and the carrots add a nice, subtle sweet flavor. Please make this one permanent.
Loved using the couscous. It was delicious. What a fantastic meal. The combination of the couscous and carrots and pork was a great selection too. My kids and I were very impressed. Put this on repeat!
I've had several similar recipes, but this one was the top one by far. I especially loved the parmesan roux for the couscous sauce. With the roux though it thickened fabulously and needed a lot more water than recommended to create a thick but flavorful sauce.
The parmesan couscous was amazing!!! By far my favorite side dish.
Loved the creamy cous cous though it had WAY too much liquid so we ended up cooking it much longer. Carrots got a bit charred but were still tasty.
The couscous was too soupy and the "make it creamy" part of instructions did not at all go as instructed. I actually liked the carrots, which was a surprise as I usually am not overly fond of carrots. Overall, I give this dish a B for effort and flavor, but it lost points for too much char on the pork chops (I think baking them would have prevented this and made it better) and too soupy couscous.
I think there is an error in the recipe - adding a full cup of water to the couscous with the roux concentrate, cream cheese, and parmesan and stirring over low for 60 seconds results in soup. I had to crank the heat to high and stir for 3-5 mins to get a creamy risotto like couscous
The couscous and carrots were great! I liked the porkchops too but they were a bit chewy. This might just be an issue I personally have because of my texture issues. The meal was still delicious!
