Pork Chops over Creamy Parmesan Couscous
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Pork Chops over Creamy Parmesan Couscous

Pork Chops over Creamy Parmesan Couscous

with Roasted Carrots

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!

Protein Smart

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

Total Time40 minutes
Prep Time10 minutes


serving amount

2 tablespoon

Cream Cheese

(Contains Milk)

12 ounce


2 unit


2.5 ounce

Israeli Couscous

(Contains Wheat)

1 unit

Mushroom Stock Concentrate

1 teaspoon

Garlic Powder

1 tablespoon

Italian Seasoning

10 ounce

Pork Chops

1 ounce

Cheese Roux Concentrate

(Contains Milk)

3 tablespoon

Parmesan Cheese

(Contains Milk)

Not included in your delivery



1 tablespoon

Cooking Oil

1 tablespoon


(Contains Milk)


Nutrition Values

/ per serving
Calories670 kcal
Fat32 g
Saturated Fat13 g
Carbohydrate60 g
Sugar13 g
Dietary Fiber6 g
Protein38 g
Cholesterol125 mg
Sodium1500 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.


Small Bowl
Baking Sheet
Medium Pot
Paper Towel
Large Pan
Aluminum Foil



• 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.

Roast Carrots

• Toss carrots on a baking sheet with a large drizzle of oil, salt, and pepper. Roast on top rack until tender, 25-30 minutes.

Cook Couscous

• 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.

Cook Pork

• 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.

Finish Couscous

• 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.

Finish & Serve

• 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°.