Italian-Style Pork Chops with Roasted Carrots, Garlic Couscous and Creamy Tomato Sauce

Pork chops are a weeknight staple, but they can sometimes be a bit boring. Not anymore! This recipe transforms simple pork chops into a restaurant-worthy meal with a luscious pan sauce. The secret? A quick sauce made with shallots, garlic, tomato paste, beef stock and a touch of sour cream for creaminess. It’s savory, tangy and utterly delicious.

Serve the pork over fluffy garlic couscous alongside roasted carrots for a complete, balanced dinner. The carrots are tossed with oil and roasted until tender and caramelized, while the couscous is toasted with garlic and shallots for extra flavor. This dish is proof that a little effort in the kitchen pays off big time.

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Ingredients

9 ounce CarrotsView ingredient guideLike ingredientDislike ingredient

2 clove GarlicView ingredient guideLike ingredientDislike ingredient

1 unit ShallotView ingredient guideLike ingredientDislike ingredient

0.25 ounce ParsleyView ingredient guideLike ingredientDislike ingredient

2.5 ounce Israeli CouscousView ingredient guideLike ingredientDislike ingredient

2 unit Beef Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

10 ounce Pork ChopsView ingredient guideLike ingredientDislike ingredient

1 tablespoon Italian SeasoningView ingredient guideLike ingredientDislike ingredient

1.5 ounce Tomato PasteView ingredient guideLike ingredientDislike ingredient

3 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

2 tablespoon Cooking OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to top position and preheat oven to 425°F. Wash and dry 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.
2. Toss carrots on a baking sheet with a large drizzle of oil, salt and pepper. Roast on top rack until tender, 20-25 minutes.
3. Heat a drizzle of oil in a small pot over medium-high heat. Add couscous, half the garlic, 1 tablespoon shallot and a pinch of salt and pepper. Cook, stirring, until garlic is fragrant and couscous is lightly toasted, 2-3 minutes. Add half the stock concentrates and ¾ cup water. Bring to a boil, then reduce to a low simmer and cover. Cook until couscous is tender, 6-8 minutes.
4. Pat pork dry with paper towels and season all over with 1 teaspoon Italian Seasoning, a big pinch of salt and pepper. Heat a large 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. (Reduce heat if pork is browning too quickly.) Turn off heat; transfer to a cutting board to rest. Wipe out pan and let cool for 1 minute.
5. Heat a drizzle of oil in the same pan over medium heat. Add remaining shallot and garlic; cook, stirring, until softened and lightly browned, 2-3 minutes. Stir in tomato paste, remaining stock concentrates and ½ cup water. Bring to a simmer and cook until reduced, 2-3 minutes. Remove from heat and stir in sour cream. Season generously with pepper. If sauce is too thick, add water 1 teaspoon at a time until desired consistency.
6. Fluff couscous gently with a fork; stir in 1 tablespoon butter. Thinly slice pork crosswise. Divide couscous, pork and carrots between plates. Spoon sauce over pork and couscous. Sprinkle with parsley and serve. (Pork is fully cooked when internal temperature reaches 145°F.)

Recipe Tips

FAQ

Can I use a different cut of pork?

Yes, boneless pork loin chops or even pork tenderloin medallions work well. Adjust cooking time as needed.

Can I substitute the couscous?

Absolutely. You can use regular couscous, quinoa or rice. Adjust cooking time and liquid accordingly.

How do I store leftovers?

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