Pork Chops over Creamy Parmesan Couscous

🥘 Ingredients

• Cheese Roux Concentrate
  2 oz
• Israeli couscous
  1 c
• Italian seasoning
  2 tbsp
• Parmesan cheese
  6 tbsp
• aluminum foil
• black pepper
• butter
  2 tbsp
• carrot
  24 oz
• cooking oil
  1 tbsp
• cream cheese (packet)
  4 tbsp
• garlic powder
  2 tsp
• mushroom stock concentrate
  2 unit
• paper towels
• pork chops
  20 oz
• salt
• scallions
  4 unit

🍳 Cookware

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

1. 

   1

   Adjust rack to top position and preheat oven to 425 degrees. Place cream cheese in a small bowl with warm water to soften. Wash and dry all produce. Trim, peel, and cut carrot on a diagonal into ½-inch-thick pieces. Trim and thinly slice scallions , separating whites from greens.

   cream cheese: 4 tbsp (packet), carrot: 24 oz, scallions: 4 unit
2. 

   2

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

   cooking oil: 1 tbsp, salt, black pepper
3. 

   3

   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 minutes to ⏱️ 2 minutes . Add Israeli couscous and cook, stirring occasionally, until lightly toasted, ⏱️ 2 minutes to ⏱️ 3 minutes . Stir in ¾ cup water, mushroom 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 minutes to ⏱️ 8 minutes . Drain any excess liquid if necessary. Keep covered off heat until ready to use in Step 5.

   butter: 2 tbsp, Israeli couscous: 1 c, mushroom stock concentrate: 2 unit, garlic powder: 2 tsp, Italian seasoning: 2 tbsp
4. 

   4

   Pat pork chops 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 minutes to ⏱️ 6 minutes per side. Transfer to a cutting board and tent with aluminum foil to keep warm.

   pork chops: 20 oz, paper towels, aluminum foil
5. 

   5

   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 cheese . Cook, stirring, until combined and creamy, ⏱️ 30 seconds to ⏱️ 60 seconds . Remove from heat.

   Cheese Roux Concentrate: 2 oz, Parmesan cheese: 6 tbsp
6. 

   6

   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 degrees.