Creamy Dill Pork Cutlets with Couscous and Roasted Broccoli

Imagine coming home after a long day and whipping up a restaurant-quality meal in just 30 minutes. That’s exactly what this creamy dill pork cutlets recipe delivers. Tender pork cutlets are pan-seared to golden perfection, then bathed in a luscious sour cream and dill sauce. On the side, fluffy Israeli couscous and charred roasted broccoli round out the plate for a balanced, satisfying dinner.

This dish is proof that simple ingredients can create something truly special. The bright, herbaceous dill cuts through the richness of the cream sauce, while the broccoli adds a slight bitterness that complements the savory pork. Whether you’re cooking for family or just treating yourself, this recipe is sure to become a weeknight favorite.

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Ingredients

0.5 cup Israeli CouscousView ingredient guideLike ingredientDislike ingredient

4 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

8 ounce BroccoliView ingredient guideLike ingredientDislike ingredient

2 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

2 teaspoon Dijon MustardView ingredient guideLike ingredientDislike ingredient

0.25 ounce DillView ingredient guideLike ingredientDislike ingredient

12 ounce Pork CutletsView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) Olive OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat your oven to 425°F. Line a baking sheet with foil or parchment paper.
2. Cut the broccoli into small florets. Toss with a drizzle of olive oil, salt and pepper. Spread in a single layer on the prepared baking sheet. Roast for 15-20 minutes, until tender and lightly charred.
3. While the broccoli roasts, cook the Israeli couscous according to package directions (usually simmer in salted water for about 8-10 minutes). Drain and set aside.
4. Pat the pork cutlets dry with paper towels. Season both sides with salt and pepper.
5. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the pork cutlets and cook for 3-4 minutes per side, until golden brown and cooked through (internal temperature of 145°F). Transfer to a plate and tent with foil.
6. Reduce the heat to medium. Add 1 tablespoon butter to the skillet. Once melted, stir in the Dijon mustard, chicken stock concentrates and 1/4 cup water. Scrape up any browned bits from the bottom of the pan.
7. Remove the skillet from heat and stir in the sour cream and chopped dill (reserve a little dill for garnish). Taste and adjust seasoning with salt and pepper.
8. Serve the pork cutlets over the couscous and roasted broccoli. Spoon the creamy dill sauce over the top. Garnish with remaining dill.
9. Enjoy immediately.

Recipe Tips

FAQ

Can I use a different cut of pork?

Yes, pork tenderloin or boneless pork chops work well. Adjust cooking time as needed to ensure they reach 145°F.

Can I make this recipe dairy-free?

You can substitute the sour cream with a dairy-free alternative like coconut yogurt or cashew cream and use vegan butter or oil.

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave.