Trattoria Pork Chops
with Roasted Carrots, Garlic Couscous & Creamy Tomato Sauce
- Wheat
- Milk
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!
Ingredients
9 ounce
Carrots
2 clove
Garlic
1 unit
Shallot
¼ ounce
Parsley
2.5 ounce
Israeli Couscous
(Contains: Wheat)
2 unit
Beef Stock Concentrate
10 ounce
Pork Chops
1 tablespoon
Italian Seasoning
1.5 ounce
Tomato Paste
3 tablespoon
Sour Cream
(Contains: Milk)
Not included in your delivery
2 tablespoon
Cooking Oil
1 tablespoon
Butter
(Contains: Milk)
Salt
Pepper
Nutrition Values
Utensils
Cooking Steps
• 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°.
Customer reviews
Review summary
Updated on Sep 2026- Flavor: The creamy tomato pan sauce is a highlight for many, though some found it too acidic or tangy; a pinch of sugar helps balance the sharpness 🍲.
- Ease of prep: The recipe involves several simultaneous steps and can take longer than expected, but the instructions are straightforward once you get going.
- Suggestions: Add a pinch of sugar to tame the sauce's acidity, use less sour cream if you find it overpowering, and watch the pork carefully to avoid overcooking.
- Leftovers: The sauce makes enough to save for pasta or other dishes the next day — a tasty bonus 🎉.
- Couscous: First-timers were pleasantly surprised by the garlicky couscous, which many called the star of the dish; toast it well and follow liquid ratios closely for best results.
Reviews from our home cooks
I love the trattoria sauce! Pork chops were a little chewy might try with a different protein next time.
We loved the Trattoria Pork Chops. Everything was simple to make but the flavors were really delicious.
Outstanding. Loved the sauce for the pork chops. Only problem was time. It took me over an hour and 15 minutes. I followed recipe card directions to the T, but wow it took me forever to complete. Was delicious but not very time efficient for me.
Surprisingly good, never thought tomato sauce with pork would taste good together but it works in this recipe
Loved the sauce on the pork chops! The carrots and couscous added the extra touch to this delicious meal!
It was a tasty change of pace for us; however the ratios seemed off. There was far too much sauce, which was very acidic from the tomato paste. The pork, couscous, & carrots were good. I used almost all of the Italian seasoning on 4 servings.
Without Hello Fresh, I might not know how flavorful food can be. I'm always impressed with the recipes and this one, seemingly simple pork and tomato sauce dish, is absolutely delicious and easy to prepare. The flavors were fabulous! It tastes like comfort food I wouldn't have ever had without this subscription.
Would prefer larger portion of vegetables with this meal. The pork chops are good quality and a decent size, but remember they do shrink while cooking. Don't overcook the chops; watch them carefully. Don't use too high a heat. Would have liked to have more carrots with this meal. Couscous were perfect.
I rearranged these three meals into different combinations. First night was all veggies with carrots, green beans, and potatoes roasting in the oven. Second night was the pork chops with their different seasonings over the stove and the mashed sweet potatoes with maple syrup and sour cream. Third night was figgy balsamic pork roast with the couscous in its creamy tomato (trattoria) sauce.
Took much longer to prepare, frying pork chops splattered more than usual due to fattiness. Pork Chops were tough. Carrots were delicious as was the couscous and tomato sauce.
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