Sweet ’n’ Spicy Apricot Pork Chops
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Sweet ’n’ Spicy Apricot Pork Chops

Sweet ’n’ Spicy Apricot Pork Chops

with Garlicky Green Beans & Chili-Roasted Carrots

“This meal is my JAM!” is what we’re pretty sure you’ll be saying after just one bite of these savory-sweet pork chops. Apricot jam blends with umami-rich ponzu and spicy Sriracha to make a tangy pan sauce with just enough heat to fire on all cylinders. You’ll serve it with chili-roasted carrots and garlicky roasted green beans. Flavorful, unique, memorable—this meal’s about to get totally stuck in your head.

Tags:
New
Calorie Smart
Carb Smart
Spicy
Allergens:
Fish
Soy
Wheat
Milk

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time30 minutes
Prep Time5 minutes
DifficultyEasy

Ingredients

serving amount

12 ounce

Carrots

1 teaspoon

Korean Chili Flakes

6 ounce

Green Beans

2 unit

Scallions

10 ounce

Pork Chops

1 teaspoon

Garlic Powder

1 unit

Apricot Jam

12 milliliters

Ponzu Sauce

(Contains Fish, Soy, Wheat)

1 teaspoon

Sriracha

Not included in your delivery

Salt

Pepper

4 teaspoon

Cooking Oil

1 tablespoon

Butter

(Contains Milk)

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Nutrition Values

/ per serving
Calories490 kcal
Fat26 g
Saturated Fat9 g
Carbohydrate39 g
Sugar24 g
Dietary Fiber8 g
Protein30 g
Cholesterol105 mg
Sodium830 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Peeler
Baking Sheet
Paper Towel
Large Pan
Aluminum Foil

Instructions

Start Prep & Roast Carrots
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 (if carrots are on the larger side, halve lengthwise first). • Toss carrots on one side of a baking sheet with a drizzle of oil, chili flakes (use less if you prefer less heat), and salt. Roast on top rack for 10 minutes (you’ll add more to the sheet then).

Finish Prep
2

• Trim green beans if necessary. Trim and thinly slice scallions, separating whites from greens.

Cook Pork
3

• 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 cutting board to rest and tent with foil to keep warm. Wipe out pan.

Roast Green Beans
4

• Once carrots have roasted for 10 minutes, carefully toss green beans on opposite side of sheet with a drizzle of oil, garlic powder, salt, and pepper. • Return to top rack until veggies are browned and tender, 12-15 minutes more.

Make Sauce
5

• When veggies have 5 minutes of roasting remaining, heat a drizzle of oil in pan used for pork over medium heat. Add scallion whites; cook, stirring, until fragrant, 1 minute. • Add jam, ponzu, Sriracha, and ¼ cup water (1⁄3 cup for 4 servings) to pan. Cook, stirring, until thickened, 1-3 minutes. TIP: If sauce seems too thick, stir in more water 1 tsp at a time. • Remove from heat and stir in 1 TBSP butter (2 TBSP for 4) until melted. Season with salt and pepper to taste.

Finish & Serve
6

• Slice pork crosswise. • Divide pork and veggies between plates. Spoon sauce over pork and garnish with scallion greens. Serve.

Pork is fully cooked when internal temperature reaches 145°.