PARMESAN AND ROSEMARY-CRUSTED PORK CHOPS
Number Of Ingredients 11
Steps:
- Wash and dry all produce. Adjust rack to upper position and preheat oven to 425 degrees. Peel carrots, then cut on a diagonal into 1/3-inch-thick slices. Zest lemon until you have 1 tsp zest, then cut into halves. Finely chop parsley until you have 2 Tbsp. Pick and chop enough rosemary leaves from stems to give you 2 tsp.
- Toss carrots with salt, pepper, and a drizzle of oil on a baking sheet. Roast until tender, 15-20 minutes, tossing halfway. Comine half the lemon zest, 4 Tbsp sour cream, and a pinch of parsley in a small bowl. Season with salt and peppers. Stir in enough water to create a drizzy consistene, 1-2 tsp.
- Stir together chopped rosemary, panko, and Parmesan in a shallow dish or on a plate Brush remaining sour cream all over pork, then season with salt and pepper. Gently toss pork in panko mixture, coating all over and pressing to adhere.
- Heat a thin layer of oil in a large pan over medium-high heat (use a nonstick pan if you have one). Add pork and cook until panko is golden brown and meat reaches desired doneness, 4-5 minutes. Remove from pan and set aside on a paper-towel-lined plate.
- While pork cooks, place stock concentrate, 3/4 cup water, couscous, 1 tsp butter, and a pinch of salt in a large, microwave-safe bowl and give everything a stir. Cover bowl with plastic wrap, then microwave on high until water boils, about 1 minute. Set aside, covered, until ready to serve.
- Fluff couscous with a fork, then stir in almonds, half the remaining parsley, remaining lemon zest, and a squeeze or two of lemon juice. Season with salt and pepper. Divide between plates, then arrange pork on top and carrots to the side. Drizzle everything with sauce and sprinkle with remaining parsley.
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