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Honey Mustard Pork Chops

Honey Mustard Pork Chops

with Buttery Broccoli & Garlic Rice

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Another work day, another dinner daydream. You know what we mean. You’re sitting at your desk and 2:00 p.m. rolls around. Suddenly, all you can think is, “What the heck am I going to eat for dinner?!” Well, we’ve got you covered, and FYI, the answer to that question is pretty delicious. We’re serving up juicy pork chops with buttery steamed broccoli and garlic-scented rice. To finish things off, the pork is drizzled with a life-affirming honey mustard pan sauce. Talk about a dream come true!

Tags:Calorie Smart
Allergens:Milk

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

Total Time30 minutes
Prep Time5 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

1 clove

Garlic

2 teaspoon

Dijon Mustard

½ cup

Jasmine Rice

1 teaspoon

Paprika

2 teaspoon

Honey

1 unit

Chicken Stock Concentrate

10 ounce

Pork Chops

8 ounce

Broccoli Florets

Not included in your delivery

1 tablespoon

Cooking Oil

2 tablespoon

Butter

(ContainsMilk)

Kosher Salt

Pepper

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Calories640 kcal
Fat31 g
Saturated Fat11 g
Carbohydrate57 g
Sugar9 g
Dietary Fiber3 g
Protein30 g
Cholesterol115 mg
Sodium790 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 Bowl
Small pot
Paper Towel
Large Pan
Large Bowl
Plastic Wrap
Instructionsarrow up iconarrow up icon
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1

• Wash and dry produce. • Peel and mince garlic. Cut broccoli florets into bite-size pieces if necessary. • In a small bowl, combine honey, mustard, stock concentrate, and ¼ cup water (1⁄3 cup for 4 servings) until smooth. Set aside until ready to use in step 4.

2

• Heat a drizzle of oil in a small pot over medium-high heat. Add garlic and cook until fragrant, 30 seconds. • Stir in rice, ¾ cup water (1½ 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, 15-20 minutes. • Keep covered off heat until ready to serve.

3

• Meanwhile, pat pork* dry with paper towels; season all over with paprika, 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: Lower heat if pork begins to brown too quickly. • Turn off heat; transfer pork to a plate. Wipe out pan.

4

• Heat pan used for pork over medium-high heat. Add honey mustard sauce and bring to a simmer. Cook, stirring, until slightly reduced, 2-3 minutes. • Turn off heat; stir in 1 TBSP butter (2 TBSP for 4 servings) until melted. Season with salt and pepper.

5

• Place broccoli in a large microwave- safe bowl; cover bowl tightly with plastic wrap and poke a few holes in wrap. • Microwave until tender, 1-2 minutes. Carefully uncover (watch out for steam!) and toss broccoli with 1 TBSP butter (2 TBSP for 4 servings), salt, and pepper. TIP: No microwave? No problem! Boil the broccoli in a medium pot of salted water until tender, 2-4 minutes. Drain, then toss with butter, salt, and pepper as instructed.

6

• Fluff rice with a fork and season with salt and pepper. • Divide rice, pork, and broccoli between plates. Spoon sauce over pork and serve.