Hoisin Plum Pork Chops
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Hoisin Plum Pork Chops

Hoisin Plum Pork Chops

with Scallion Rice & Sesame Roasted Broccoli

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 sweet and tangy hoisin plum pan sauce. On the side, there’s sesame roasted broccoli and a bed of steamy scallion rice (perfect for catching any runaway sauce). This dinner is a fast track to flavor.


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

Total Time40 minutes
Prep Time10 minutes


serving amount

8 ounce


2 unit


1.5 ounce

Sesame Dressing

(Contains Soy, Wheat)

½ cup

Jasmine Rice

2 tablespoon

Hoisin Sauce

(Contains Soy, Wheat)

6 milliliters

Ponzu Sauce

(Contains Fish, Soy, Wheat)

1 unit

Plum Jam

1 clove


1 tablespoon


10 ounce

Pork Chops

Not included in your delivery

4 teaspoon

Cooking Oil

1 tablespoon


(Contains Milk)




Nutrition Values

/ per serving
Calories750 kcal
Fat34 g
Saturated Fat9 g
Carbohydrate78 g
Sugar26 g
Dietary Fiber3 g
Protein30 g
Cholesterol100 mg
Sodium1110 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.


Baking Sheet
Small pot
Small Bowl
Paper Towel
Large Pan



• Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. • Cut broccoli into bite-size pieces if necessary. Trim and thinly slice scallions, separating whites from greens. Peel and mince garlic.

Roast Broccoli

• Toss broccoli on a baking sheet with a drizzle of oil, salt, and pepper. (TIP: For easy cleanup, line baking sheet with aluminum foil first.) Roast on top rack until browned and tender, 15-20 minutes. • Carefully toss roasted broccoli with half the sesame dressing (you’ll use the rest later).

Cook Rice & Start Sauce

• Meanwhile, heat a drizzle of oil in a small pot over medium-high heat. Add scallion whites; cook, stirring, until fragrant, 30-60 seconds. Stir in rice and 3⁄4 cup water (1 1⁄2 cup for 4 servings). Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 12-15 minutes. Keep covered off heat until ready to serve. • While rice cooks, in a small bowl, combine hoisin, ponzu, jam, garlic, cornstarch, remaining sesame dressing, and 1⁄4 cup water (1⁄2 cup for 4); stir until no lumps remain.

Cook Pork

• Pat pork* dry with paper towels; prick all over with a fork. Season all over with salt and pepper. • Heat a large 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. TIP: Press pork down with a spatula to ensure even browning. • Turn off heat; transfer to a cutting board.

Finish Sauce

• Heat pan used for pork over medium heat. Stir in 1⁄4 cup water; scrape up any browned bits from bottom of pan, 30 seconds. Add hoisin mixture and cook, stirring, until thickened, 2-4 minutes. • Remove pan from heat. Stir in 1 TBSP butter (2 TBSP for 4 servings) until melted. Season with salt and pepper. TIP: If sauce seems too thick, stir in a splash of water. • Transfer pork to pan with sauce; turn to coat.

Finish & Serve

• Slice pork crosswise. • Divide broccoli, rice, and pork between plates. Drizzle pork with any remaining sauce and sprinkle with scallion greens. Serve.