Trattoria Pork Chops
with Roasted Carrots, Garlic Couscous & Creamy Tomato Sauce
Pork chops are an ideal go-to weeknight dinner idea. But how do you elevate this standby to restaurant-level flavor? Say it with me: PAN SAUCE! And this one is a savory-umami-tangy doozy: shallot and garlic get browned and carmelly, then invite tangy tomato paste, umami beef stock, and sour cream to the pan party. This lusciousness is spooned over a nicely crusted, seasoned pork chop, nestled on a bed of garlicky couscous beside tender roasted carrots– weeknight shmeeknight!
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
9 ounce
Carrots
2 clove
Garlic
1 unit
Shallot
¼ ounce
Parsley
2.5 ounce
Israeli Couscous
(ContainsWheat)2 unit
Beef Stock Concentrate
10 ounce
Pork Chops
1 tablespoon
Italian Seasoning
1.5 ounce
Tomato Paste
3 tablespoon
Sour Cream
(ContainsMilk)Not included in your delivery
2 tablespoon
Cooking Oil
1 tablespoon
Butter
(ContainsMilk)Kosher Salt
Pepper
• Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. • Trim, peel, and cut carrots on a diagonal into ½-inch-thick pieces. Peel and mince or grate garlic. Halve, peel, and mince shallot. Roughly chop parsley.
• Toss carrots on a baking sheet with a large drizzle of oil, salt, and pepper. Roast on top rack until tender, 20-25 minutes.
• Heat a drizzle of oil in a small pot (medium pot for 4 servings) over medium-high heat. Add couscous, half the garlic, 1 TBSP shallot (2 TBSP for 4), and a pinch of salt and pepper. Cook, stirring, until garlic is fragrant and couscous is lightly toasted, 2-3 minutes. • Add half the stock concentrates and ¾ cup water (1½ cups for 4). Bring to a boil, then reduce to a low simmer and cover. Cook until couscous is tender, 6-8 minutes.
• Pat pork* dry with paper towels and season all over with 1 tsp Italian Seasoning (2 tsp for 4 servings), a big pinch of salt, and pepper. (Be sure to measure the Italian Seasoning—we sent more!) • Heat a large 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. (TIP: Reduce heat if pork is browning too quickly.) Turn off heat; transfer to a cutting board to rest. Wipe out pan and allow to cool for 1 minute.
• Heat a drizzle of oil in same pan over medium heat. Add remaining shallot and remaining garlic; cook, stirring, until softened and lightly browned, 2-3 minutes. • Stir in tomato paste, remaining stock concentrates, and ½ cup water (¾ cup for 4 servings). Bring to a simmer and cook until reduced, 2-3 minutes. • Remove from heat and stir in sour cream. Season generously with pepper. TIP: If sauce is too thick, add water 1 tsp at a time until sauce reaches desired consistency.
• Fluff couscous gently with a fork; stir in 1 TBSP butter (2 TBSP for 4 servings). • Thinly slice pork crosswise. • Divide couscous, pork, and carrots between plates. Spoon sauce over pork and couscous. Sprinkle with parsley and serve.
Pork is fully cooked when internal temperature reaches 145°.