Apricot Pork Chops with a Kick

Name: Apricot Pork Chops with a Kick with Carrots & White Rice
Total time: 30 min
Yield: 2
Cuisine: North America
Ingredients: 1 unit Rice; 2 clove Garlic; 1 unit Lime; 1 unit Chili Pepper; 1 unit Pork Chops; 1 unit Soy Sauce; 1 unit Apricot Jam; 1 tablespoon Butter; 1 tablespoon Vegetable Oil; Salt; Pepper; 12 ounce Carrot

with Carrots & White Rice

Recipe Development TeamPublished on August 13, 2020

Get Free Steak + 10 Free Meals

~Dream sequence~ Another week, another sad clean-out-the-fridge salad for dinner. WAIT! It’s EveryPlate PORK CHOP NIGHT! Oh man, I can taste those juicy chops now. Let’s take a look at the card and see what culinary delight awaits us! Seared pork coated in a sweet and spicy glaze, roasted carrots, and fluffy, lime-zest-scented rice?? And...is that...Zac Efron waiting for me at my kitchen table?? ~End sequence.~ While we can’t promise Zac, we CAN give you a dinner that’s SOARIN’, FLYIN’ to new heights of deliciousness.

Allergens:

Soy

•Wheat

•Milk

The quantities provided above are averages only.

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

Total Time30 minutes

Prep Time

DifficultyEasy

Ingredients

serving amount

1 unit

Rice

(Contains: Soy, Wheat)

2 clove

Garlic

1 unit

Lime

1 unit

Chili Pepper

1 unit

Pork Chops

1 unit

Soy Sauce

(Contains: Soy, Wheat)

1 unit

Apricot Jam

12 ounce

Carrot

Not included in your delivery

1 tablespoon

Butter

(Contains: Milk)

1 tablespoon

Vegetable Oil

Salt

Pepper

Nutrition Values

/ per serving

Energy (kJ)2845 kJ

Calories670 kcal

Fat22 g

Saturated Fat7 g

Carbohydrate87 g

Sugar18 g

Dietary Fiber6 g

Protein36 g

Cholesterol95 mg

Sodium890 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.

Instructions

Preheat oven to 425 degrees. Place rice in a fine-mesh sieve and rinse until water runs clear. Add to a small pot with 1 cup water (2 cups for 4 servings) and a big pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until rice is tender, 15 minutes. Keep covered off heat for at least 10 minutes or until ready to serve.

While rice cooks, wash and dry all produce. Trim, peel, and cut carrots on a diagonal into ½-inch-thick pieces. Peel and finely chop garlic. Zest and quarter lime. Thinly slice chili.

Toss carrots on a baking sheet with a large drizzle of oil, salt, and pepper. Roast until browned and tender, 20-25 minutes.

While carrots roast, 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, 4-5 minutes per side. Transfer to a plate and set aside. Remove pan from heat to cool for 1 minute.

Return same pan to medium heat (if pan is dry, add a drizzle of oil). Add garlic and cook until fragrant, 30 seconds. Stir in soy sauce, jam, and 2 TBSP water (3 TBSP for 4 servings); cook, stirring, until thickened and glossy, 2-3 minutes. Remove pan from heat and stir in a squeeze of lime juice, 1 TBSP butter (2 TBSP for 4), and a pinch of chili to taste.

Return pork to pan and turn to coat in glaze. Fluff rice with a fork; stir in lime zest and season with salt and pepper. Divide rice between plates; top with pork and add carrots to the side. Drizzle pork with any remaining glaze and serve with remaining lime wedges.