Scallion Pork & Cheesy Garlic Rolls

Name: Scallion Pork & Cheesy Garlic Rolls with Crescent Rolls & Roasted Carrots
Yield: 2 servings
Ingredients: 4 oz Crescent Rolls; 3 tbsp Sour Cream; 12 oz Carrot; 1 unit Chicken Stock Concentrate; 2 clove Garlic; 1/4 cup Italian Cheese Blend; 2 unit Scallions; 10 oz Pork Chop; 4 tsp Cooking Oil, tsp; 1 tbsp Butter, tbsp; tsp Salt, tsp; tsp Black Pepper, tsp

with Crescent Rolls & Roasted Carrots

By Recipe0 System

If you’re all about that basket of bread on the table—this one’s for you! Flaky crescent dough is folded into rolls and showered with an Italian cheese blend, then baked until golden brown and puffed. You’ll brush them with savory garlic butter, then sprinkle with salt. We realize we officially have your attention, but wait, there’s more! Juicy seared pork chops are drizzled with a creamy scallion sauce, and you’ll complete the meal with tender roasted carrots.

Main Course

Difficulty: medium
Rating: No ratings yet

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Ingredients

Servings

4 oz Crescent Rolls
3 tbsp Sour Cream
12 oz Carrot
1 unit Chicken Stock Concentrate
2 clove Garlic
1/4 cup Italian Cheese Blend
2 unit Scallions
10 oz Pork Chop
4 tsp Cooking Oil, tsp
1 tbsp Butter, tbsp
tsp Salt, tsp
tsp Black Pepper, tsp

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Original Source

www.hellofresh.com

Instructions

7 steps

1

Adjust racks to top and middle positions and preheat oven to 425 degrees. Wash and dry produce.

Trim, peel, and cut carrots on a diagonal into ½-inch-thick pieces.

Toss carrots on a baking sheet with a large drizzle of oil. Season with salt and pepper. Roast on top rack until tender, 25-30 minutes.
2

Unroll Crescent Rolls and separate into 4 triangles (8 triangles for 4 servings). Cut each triangle lengthwise down the center to create 8 smaller triangles (16 triangles for 4).

Form each triangle into a loose roll by folding the ends over each other; smooth and shape into balls. Sprinkle half the Italian cheese blend (all for 4) over tops.

Coat a second baking sheet with nonstick cooking spray; arrange cheesy rolls on prepared sheet. Bake on middle rack until golden brown, 8-10 minutes.
3

Meanwhile, grate garlic into a large microwave-safe bowl. Trim and thinly slice scallions, separating whites from greens.
4

Pat pork* dry with paper towels and season all over 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. Turn off heat; transfer to a plate. Wipe out pan and let cool slightly.
5

Add 1 TBSP butter (2 TBSP for 4 servings) to bowl with garlic. Microwave until melted, 30-60 seconds.

Once cheesy Crescent Rolls are finished baking, carefully transfer to bowl with garlic butter. Toss to coat; season with salt.
6

Heat a drizzle of oil in pan used for pork over medium-high heat. Add scallion whites; cook, stirring, until fragrant, 30-60 seconds. Stir in stock concentrate and ¼ cup water (⅓ cup for 4 servings). Bring to a simmer; cook, stirring occasionally, until slightly reduced, 1-2 minutes more.

Remove from heat and whisk in sour cream. Season generously with pepper.
7

Divide pork, carrots, and cheesy garlic Crescent Rolls between plates. Spoon creamy scallion sauce over pork and garnish with scallion greens. Serve.

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