Sweet Ginger Pork Chops
with Buttery Rice, Broccoli & Chili Pepper
Pork chops are always a weeknight winner. They’re satisfying, speedy, and so versatile, which is why our chefs are always brainstorming new ways to take ’em to the next level. The kicker this week: a fresh ginger and apricot jam pan sauce. On the side, there’s broccoli and a bed of buttery jasmine rice (perfect for catching any runoff sauce). Prepare for a flavor explosion.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 thumb
Ginger
1 unit
Chili Pepper
½ cup
Jasmine Rice
1 unit
Broccoli
10 ounce
Pork Chops
1 unit
Apricot Jam
1 unit
Chicken Stock Concentrate
Not included in your delivery
Salt
Pepper
1 tablespoon
Cooking Oil
1.5 tablespoon
Butter
(Contains Milk)
Nutrition Values
Utensils
Instructions
• Wash and dry produce. Peel and mince or grate ginger. Cut broccoli into bite-size pieces. Thinly slice chili.
• Heat a drizzle of oil in a small pot over medium-high heat. Add half the ginger and cook, stirring, until fragrant, 30 seconds. • Add rice, ¾ cup water (1½ cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. • Keep covered off heat until ready to serve.
• Place broccoli in a large microwave-safe bowl; cover tightly with plastic wrap and poke a few holes in wrap. Microwave until broccoli is tender, 1-2 minutes. Carefully uncover (watch out for steam!) and toss broccoli with salt and pepper. TIP: No microwave? No problem! Bring a medium pot of salted water to a boil. Add broccoli; cook until tender, 2-4 minutes. Drain; season with salt and pepper.
• Meanwhile, pat pork* dry with paper towels; season with salt and pepper. • Heat a drizzle of oil in a medium 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 cutting board. Wipe out pan.
• In a small bowl, combine jam, stock concentrate, and 2 TBSP water (4 TBSP for 4 servings). • Heat a drizzle of oil in pan used for pork over medium heat. Add remaining ginger and cook until fragrant, 30 seconds. • Pour in jam mixture and simmer until slightly thickened, 2-3 minutes. (TIP: If sauce seems too thick, stir in water a splash at a time.) • Remove from heat and stir in 1 TBSP butter until melted. Season with salt and pepper.
• Thinly slice pork crosswise. • Fluff rice with a fork; stir in ½ TBSP butter and season with salt and pepper. • Divide rice and broccoli between plates. Top rice with pork and drizzle with sauce. Garnish with chili to taste and serve. • Thinly slice chicken crosswise.
Pork is fully cooked when internal temperature reaches 145°.
