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 milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.
Sesame Dressing(ContainsSoy, Wheat)
Hoisin Sauce(ContainsSoy, Wheat)
Ponzu Sauce(ContainsSoy, Wheat, Fish)
• 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.
• Toss broccoli on a baking sheet with a drizzle of oil, salt, and pepper. Roast on top rack until browned and tender, 15-20 minutes. • When broccoli is done, remove from oven and toss with half the sesame dressing (you'll use the rest later).
• 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 ¾ cup water (1½ 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 dressing, and ¼ cup water (½ cup for 4); stir until no lumps remain.
• 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 evening browning. • Turn off heat; transfer to a plate.
• Heat pan used for pork over medium heat. Stir in ¼ cup water and cook, scraping any browned bits from bottom of pan, 30 seconds. Add hoisin-ponzu 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.
• Slice pork crosswise. • Divide broccoli, rice, and pork between plates. Drizzle pork and rice with any remaining sauce and sprinkle with remaining scallion greens. Serve.