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Ginger Apricot Pork Chops

Ginger Apricot Pork Chops

with Buttery Rice & Roasted Green Beans

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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 crisp roasted green beans and a bed of buttery jasmine rice (perfect for catching any runoff sauce). Prepare for a flavor explosion.

Allergens:Milk

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

Total Time35 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

1 thumb

Ginger

1 unit

Chili Pepper

½ cup

Jasmine Rice

6 ounce

Green Beans

12 ounce

Pork Chops

2 tablespoon

Apricot Jam

1 unit

Chicken Stock Concentrate

Not included in your delivery

2 tablespoon

Butter

(ContainsMilk)

5 teaspoon

Vegetable Oil

Salt

Pepper

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3054 kJ
Calories730 kcal
Fat38 g
Saturated Fat14 g
Carbohydrate61 g
Sugar17 g
Dietary Fiber3 g
Protein37 g
Cholesterol130 mg
Sodium740 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
Utensilsarrow down iconarrow down icon
Small pot
Baking Sheet
Medium Pan
Paper Towel
Small Bowl
Instructionsarrow up iconarrow up icon
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1

Adjust rack to top position and preheat oven to 425 degrees. Wash and dry all produce. Peel and mince or grate ginger. Thinly slice chili.

2

Heat a large 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.

3

While rice cooks, toss green beans on a baking sheet with a drizzle of oil and a large pinch of salt and pepper. Roast until browned and tender, 12-15 minutes.

4

Meanwhile, pat pork dry with paper towels; prick all over with a fork or knife. 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.

5

In a small bowl, combine jam, stock concentrate, and ¼ cup water (⅓ cup 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. Remove from heat and stir in 1 TBSP butter until melted. Season with salt and pepper.

6

Thinly slice pork crosswise. Fluff rice with a fork; stir in 1 TBSP butter and season with salt and pepper. Divide rice and green beans between plates. Top rice with pork and drizzle with sauce. Garnish with chili to taste.