Trattoria Pork Chops

🥘 Ingredients

• Israeli couscous
  5 oz
• Italian seasoning
  1 tbsp
• beef stock concentrate
  4 unit
• butter
  2 tbsp
• carrots
  18 oz
• cooking oil
  2 tbsp
• garlic
  4 clove
• paper towels
• parsley
  ½ ounce
• pepper
• pork chops
  20 oz
• salt
• shallot
  2 unit
• sour cream
  6 tbsp
• tomato paste
  3 oz

🍳 Cookware

• baking sheet
• small pot
• large pan
• cutting board
• large pan

1. 

   1

   Adjust rack to top position and preheat oven to 425 degrees. Wash and dry all 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 .

   carrots: 18 oz, garlic: 4 clove, shallot: 2 unit, parsley: ½ ounce
2. 

   2

   Toss carrots on a baking sheet with a large drizzle of cooking oil , salt , and pepper . Roast on top rack until tender, ⏱️ 20 minutes to ⏱️ 25 minutes .

   cooking oil: 2 tbsp, salt, pepper
3. 

   3

   Heat a drizzle of oil in a small pot (medium pot for 4 servings) over medium-high heat. Add Israeli 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 minutes to ⏱️ 3 minutes .

   Israeli couscous: 5 oz
4. 

   4

   Add half the beef stock concentrate 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 minutes to ⏱️ 8 minutes .

   beef stock concentrate: 4 unit
5. 

   5

   Pat pork chops dry with paper towels and season all over with Italian seasoning (1 tsp for 2 servings; 2 tsp for 4 servings), a big pinch of salt, and pepper. (Be sure to measure the Italian Seasoning - we sent more!)

   pork chops: 20 oz, paper towels, Italian seasoning: 1 tbsp
6. 

   6

   Heat a large drizzle of oil in a large pan over medium-high heat. Add pork and cook until browned and cooked through, ⏱️ 4 minutes to ⏱️ 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 .
7. 7

   Heat a drizzle of oil in same large pan over medium heat. Add remaining shallot and remaining garlic; cook, stirring, until softened and lightly browned, ⏱️ 2 minutes to ⏱️ 3 minutes .
8. 8

   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 minutes to ⏱️ 3 minutes .

   tomato paste: 3 oz
9. 9

   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.

   sour cream: 6 tbsp
10. 10

    Fluff couscous gently with a fork; stir in butter (1 TBSP for 2 servings; 2 TBSP for 4 servings).

    butter: 2 tbsp
11. 11

    Thinly slice pork crosswise.
12. 12

    Divide couscous, pork, and carrots between plates. Spoon sauce over pork and couscous. Sprinkle with parsley and serve.
13. 13

    Pork is fully cooked when internal temperature reaches 145 degrees.