Seared Pork Chops with Creamy Dijon-Dill Sauce and Roasted Green Beans

These seared pork chops are the perfect weeknight dinner that feels special. A golden-brown crust gives way to tender, juicy meat, all topped with a velvety Dijon-dill sauce that’s both tangy and herbaceous. Alongside, roasted green beans add a crisp, savory note and you get to choose between fluffy couscous or steamed rice to soak up every last drop of sauce.

This recipe is all about balance-richness from the cream and butter, brightness from dill and mustard and a hint of heat from chili flakes. It comes together in under 30 minutes, making it ideal for busy evenings when you crave something comforting yet elegant.

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Ingredients

3 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

1 unit Microwavable RiceView 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

10 ounce Pork ChopsView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F with rack in top position. Wash and dry produce. Trim green beans if needed. Pick and roughly chop dill fronds.
2. In a small pot over medium-high heat, add couscous and 1 tablespoon butter (2 for 4 servings). Cook, stirring, until butter melts and couscous is lightly toasted, 2-3 minutes. Add half the stock concentrates, 1 cup water (2 for 4) and a big pinch of salt. Bring to a boil; cook until couscous is tender, 6-8 minutes. Drain excess water if needed. Keep covered off heat.
3. 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. Pat pork chops dry with paper towels; 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. If browning too quickly, reduce heat to medium. Transfer to a plate; wipe out pan.
5. Return pan to medium-high heat. Add remaining stock concentrate and ¼ cup water (⅓ for 4); 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 tablespoon butter (2 for 4) and any resting juices from pork. Season with salt and pepper.
6. Massage rice package to separate grains; partially open. Microwave until warm, about 90 seconds. Add 1 tablespoon butter (2 for 4) and season with salt and pepper; stir to combine.
7. Fluff couscous with a fork; season with salt and pepper. Slice pork crosswise. Divide couscous or rice, pork and green beans among plates. Spoon sauce over pork; sprinkle with remaining dill and chili flakes to taste. Serve.

Recipe Tips

FAQ

Can I use regular couscous instead of Israeli couscous?

Yes, but cooking times will differ. Israeli couscous is larger and takes about 6-8 minutes; regular couscous may cook in 5 minutes. Adjust water accordingly.

What can I substitute for sour cream?

Plain Greek yogurt or crème fraîche work well. For a dairy-free option, use full-fat coconut cream.

How do I know when the pork chops are done?

Use an instant-read thermometer; pork should reach 145°F. Alternatively, cut into the thickest part-juices should run clear.