---
title: Trattoria Pork Chops
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/trattoria-pork-chops-638fa664c4f6c7d7c4030897
servings: 2
prep time: 10 minutes
cook time: 25 minutes
time required: 35 minutes
difficulty: Medium
allergens:
  - Wheat
  - Milk
tags:
  - New
  - Calorie Smart
  - Pork
  - Weeknight
rating: 4.5
rating_count: 2300
source_chef: Recipe Development Team
review_highlights:
  - theme: Flavor
    text: Many loved the creamy tomato sauce, calling it amazing and fantastic
  - theme: Ease of prep
    text: Several noted it was easy to make, though some mentioned longer cook times than expected
image: "https://images.recipes.furrysalamander.com/trattoria-pork-chops.avif"
---
@carrots{1%bunch}
@garlic{5%cloves}
@shallot{1%unit}
@parsley{1%small bunch}
@israeli couscous{1%cup}
@beef stock concentrate{2%tbsp}
@pork chops{2%chops}
@italian seasoning{1%tsp}
@tomato paste{1%tbsp}
@sour cream{3%tbsp}
@cooking oil{4%tbsp}
@butter{1%tbsp}
@water{1¼%cup}
@salt{to taste}
@black pepper{to taste}

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.

Toss carrots on a #baking sheet{} with a large drizzle of cooking oil, salt, and pepper. Roast on top rack until tender ~{25%minutes}.

Heat a drizzle of cooking oil in a #small pot{} over medium-high heat. Add israeli couscous, half the garlic, half the shallot, and a pinch of salt and pepper. Cook, stirring, until garlic is fragrant and couscous is lightly toasted ~{3%minutes}. Add half the beef stock concentrate and ¾ cup water. Bring to a boil, then reduce to a low simmer and cover. Cook until couscous is tender ~{8%minutes}.

Pat pork dry with paper towels and season all over with italian seasoning, a big pinch of salt, and pepper. Heat a large drizzle of cooking oil in a #large pan{} over medium-high heat. Add pork and cook until browned and cooked through, 4-6 minutes per side. -- 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 ~{1%minute}.

Heat a drizzle of cooking oil in the same pan over medium heat. Add remaining shallot and remaining garlic; cook, stirring, until softened and lightly browned ~{3%minutes}. Stir in tomato paste, remaining beef stock concentrate, and ½ cup water. Bring to a simmer and cook until reduced ~{3%minutes}. Remove from heat and stir in sour cream. Season generously with pepper. -- 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 butter. Thinly slice pork crosswise. Divide couscous, pork, and carrots between plates. Spoon sauce over pork and couscous. Sprinkle with parsley and serve.