Creamy Dijon-Dill Pork Chops with Roasted Green Beans and Couscous

Indulge in a restaurant-worthy meal right in your own kitchen with these creamy Dijon-dill pork chops. Perfectly seared pork chops are bathed in a luscious pan sauce made with tangy Dijon mustard, fresh dill and sour cream, creating a rich and herbaceous flavor that pairs beautifully with tender roasted green beans and fluffy couscous or rice.

This recipe is designed for simplicity without sacrificing taste. With just a few steps, you’ll have a comforting yet elegant dinner on the table in about 30 minutes. Whether you’re cooking for a special occasion or a cozy weeknight, these pork chops are sure to impress.

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Ingredients

3 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

8 ounce Green BeansView ingredient guideLike ingredientDislike ingredient

2 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 teaspoon Chili FlakesView ingredient guideLike ingredientDislike ingredient

2 teaspoon Dijon MustardView ingredient guideLike ingredientDislike ingredient

0.25 ounce DillView ingredient guideLike ingredientDislike ingredient

0.75 cup Israeli CouscousView ingredient guideLike ingredientDislike ingredient

1 unit Microwavable Grain BlendView ingredient guideLike ingredientDislike ingredient

10 ounce Pork ChopsView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to top position and preheat oven to 425°F. Wash and dry produce. Trim green beans if necessary. Pick and roughly chop fronds from dill.
2. Add couscous and 1 TBSP butter (2 TBSP for 4 servings) to a small pot over medium-high heat. Cook, stirring, until butter has melted and couscous is lightly toasted, 2-3 minutes. Add half the stock concentrates, 1 cup water (2 cups for 4) and a big pinch of salt. Bring to a boil and cook until couscous is tender, 6-8 minutes (drain any excess water if necessary). Keep covered off heat until ready to serve.
3. Meanwhile, toss green beans on a baking sheet with a drizzle of oil, salt and pepper. Roast on top rack until browned and tender, 12-15 minutes.
4. While green beans roast, pat pork dry with paper towels and season with 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, 4-6 minutes per side. TIP: If pork begins to brown too quickly, reduce heat to medium. Turn off heat; transfer to a plate. Wipe out pan.
5. Heat pan used for pork over medium-high heat. Add remaining stock concentrate and ¼ cup water (⅓ cup for 4 servings); bring to a simmer and cook until slightly reduced, 1-2 minutes. Reduce heat to low; whisk in sour cream, half the dill and mustard to taste. Turn off heat. Stir in 1 TBSP butter (2 TBSP for 4) and any resting juices from pork. Season with salt and pepper.
6. Massage rice in package to separate grains; partially open package. Microwave until warmed through, 90 seconds. Add 1 TBSP butter (2 TBSP for 4 servings) and season with salt and pepper. Carefully stir to combine in package.
7. If serving with couscous, fluff with a fork and season with salt and pepper. Slice pork crosswise. Divide couscous or rice, pork and green beans between plates. Spoon sauce over pork and sprinkle with remaining dill and as many chili flakes as you like. Serve.

Recipe Tips

FAQ

Can I use a different grain instead of couscous or rice?

Yes, you can substitute with quinoa, farro or orzo. Adjust cooking time and liquid according to package directions.

Can I make this recipe dairy-free?

You can substitute the butter with a dairy-free alternative and use a dairy-free sour cream. The sauce may have a slightly different consistency but will still be delicious.

How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop, adding a splash of water if the sauce thickens.