Pork Chops

Name: Pork Chops with Cranberry Pan Sauce plus Spiced Roasted Carrots & Walnut-Raisin Couscous
Yield: 2 servings
Ingredients: 9 oz Carrot; 1 unit Shallot; 1/2 oz Walnuts; 1 tbsp Paprika; 2 1/2 oz Israeli Couscous; 1 oz Raisins; 2 unit Chicken Stock Concentrate; 10 oz Pork Chop; 1 tsp Garlic Powder; 1 unit Cranberry Jam; Salt; Black Pepper; 5 tsp Cooking Oil; 1 tbsp Butter

with Cranberry Pan Sauce plus Spiced Roasted Carrots & Walnut-Raisin Couscous

By Recipe0 System

Sweet-tangy-smoky combos are our jam, literally. These pan-seared pork chops are topped with a sauce that combines cranberry jam and smoky cinnamon paprika spice blend to stunning effect, offering a delightful contrast of flavors. Walnut-raisin couscous with shallots and smoky roasted carrots are also on hand to support all that deliciousness, coming together for a sophisticated dinner idea with fun textures and flavors for everyone.

Main Course

Difficulty: medium
Rating: No ratings yet

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Ingredients

Servings

9 oz Carrot
1 unit Shallot
1/2 oz Walnuts
1 tbsp Paprika
2 1/2 oz Israeli Couscous
1 oz Raisins
2 unit Chicken Stock Concentrate
10 oz Pork Chop
1 tsp Garlic Powder
1 unit Cranberry Jam
Salt
Black Pepper
5 tsp Cooking Oil
1 tbsp Butter

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Original Source

www.hellofresh.com

Instructions

6 steps

1

Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce.

Trim, peel, and cut carrots on a diagonal into ½-inch-thick pieces. Halve, peel, and mince shallot. Roughly chop walnuts.
2

Toss carrots on a baking sheet with a large drizzle of oil, half the Cinnamon Paprika Spice (you’ll use more later), salt, and pepper.

Roast on top rack until tender, 20-25 minutes.
3

Meanwhile, heat a drizzle of oil in a small pot over medium-high heat. Add couscous, raisins, and half the shallot; cook, stirring, until couscous is lightly toasted and raisins and shallot are softened, 3-5 minutes.

Add half the stock concentrates and ¾ cup water (1½ cups for 4 servings); bring to a boil, then reduce to a low simmer and cover. Cook until couscous is tender, 6-8 minutes. Keep covered off heat until ready to serve.
4

Pat pork* dry with paper towels and season all over with garlic powder, 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, 5-7 minutes per side. TIP: If pork is on the thicker side, reduce heat to medium; cover and cook for 2-3 minutes more per side.

Transfer to a cutting board to rest. Reserve pan.
5

Heat a drizzle of oil in same pan over medium-high heat. Add remaining shallot, a pinch of salt, and pepper; cook, stirring occasionally, until fragrant and softened, 2-3 minutes.

Stir in ½ cup water (1 cup for 4 servings), jam, remaining stock concentrate, 1 tsp Cinnamon Paprika Spice (2 tsp for 4), a pinch of salt, and pepper. (Be sure to measure the Cinnamon Paprika Spice— we sent more.) Cook, stirring occasionally, until sauce begins to thicken, 3-5 minutes.

Remove from heat and stir in 1 TBSP butter (2 TBSP for 4) until melted. Taste and season with salt and pepper.
6

Stir walnuts into pot with couscous and season with salt and pepper to taste.

Slice pork crosswise.

Divide pork, couscous, and carrots between plates. Spoon sauce over pork and serve.

Pork is fully cooked when internal temperature reaches 145°.

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