Sweet ’n’ Spicy Apricot Pork Chops
with Garlicky Green Beans & Chili-Roasted Carrots
- Fish
- Soy
- Wheat
- Milk
“This meal is my JAM!” is what we’re pretty sure you’ll be saying after just one bite of these savory-sweet pork chops. Apricot jam blends with umami-rich ponzu and spicy Sriracha to make a tangy pan sauce with just enough heat to fire on all cylinders. You’ll serve it with chili-roasted carrots and garlicky roasted green beans. Flavorful, unique, memorable—this meal’s about to get totally stuck in your head.
Ingredients
12 ounce
Carrots
1 teaspoon
Korean Chili Flakes
6 ounce
Green Beans
2 unit
Scallions
10 ounce
Pork Chops
1 teaspoon
Garlic Powder
1 unit
Apricot Jam
12 milliliters
Ponzu Sauce
(Contains: Fish, Soy, Wheat)
1 teaspoon
Sriracha
Not included in your delivery
Salt
Pepper
4 teaspoon
Cooking Oil
1 tablespoon
Butter
(Contains: Milk)
Nutrition Values
Utensils
Cooking Steps
• Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. • Trim, peel, and cut carrots on a diagonal into ½-inch-thick pieces (if carrots are on the larger side, halve lengthwise first). • Toss carrots on one side of a baking sheet with a drizzle of oil, chili flakes (use less if you prefer less heat), and salt. Roast on top rack for 10 minutes (you’ll add more to the sheet then).
• Trim green beans if necessary. Trim and thinly slice scallions, separating whites from greens.
• 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, 4-6 minutes per side. Turn off heat; transfer to a cutting board to rest and tent with foil to keep warm. Wipe out pan.
• Once carrots have roasted for 10 minutes, carefully toss green beans on opposite side of sheet with a drizzle of oil, garlic powder, salt, and pepper. • Return to top rack until veggies are browned and tender, 12-15 minutes more.
• When veggies have 5 minutes of roasting remaining, heat a drizzle of oil in pan used for pork over medium heat. Add scallion whites; cook, stirring, until fragrant, 1 minute. • Add jam, ponzu, Sriracha, and ¼ cup water (1⁄3 cup for 4 servings) to pan. Cook, stirring, until thickened, 1-3 minutes. TIP: If sauce seems too thick, stir in more water 1 tsp at a time. • Remove from heat and stir in 1 TBSP butter (2 TBSP for 4) until melted. Season with salt and pepper to taste.
• Slice pork crosswise. • Divide pork and veggies between plates. Spoon sauce over pork and garnish with scallion greens. Serve.
Pork is fully cooked when internal temperature reaches 145°.
Customer reviews
Review summary
Updated on Mar 2026- Flavor: Many loved the sweet and spicy apricot sauce, calling it delicious and perfect with the pork 🍲.
- Ease of prep: Customers found this meal quick and easy to prepare, with simple ingredients and clear instructions.
- Suggestions: Some recommend reducing water in the sauce to thicken it; others suggest adding rice or potatoes for more substance.
- Portions: A few felt the pork portions were small; consider adding a starch if you're extra hungry.
- Vegetables: Many enjoyed the roasted carrots and green beans, though some prefer more variety in veggie options.
Reviews from our home cooks
Another winner! The recipe was well considered as a whole, with attention to every component - for an exciting and well balanced plate. I really enjoyed the chili on the naturally sweet carrots. It contrasted well with the garlic in the green beans and tied in the sauce over the pork. The pan sauces on HF is the one thing (in my opinion) that sets it above the competitors. They're a simple addition to any meal to make any day feel like a holiday, and this Apricot sauce is among the best yet.
The combination of sweet and spicy was amazing. The apricot sauce was so tasty and the pork chops were so tender. I loved the two veggie combo of carrots and green beans.
This was the most delicious meal I have cooked so far, even a little bit tastier than pub-style shepherd's pie. The apricot jam and spices in the sauce for the pork chops were really good. I cooked the pork chops at a little lower temperature and for less time than usual and they did not get dried out. The carrots and green beans were also very good. It took me 1 hour 7 minutes to make.
The pork and carrots were the perfect blend of sweet and spicy. They were delicious. Easy to follow directions and everything finished at just the right time to plate all the parts together for a wonderful supper. Only downside-Green beans were chewy and not very tasty.
The roasted carrots and green beans were great. I wish the sauce for the pork chops had more apricot in it for flavor. It was drowned out by the other ingredients so you didn't really taste it. Next time I'll leave out the green onion too, it overpowered it.
I really enjoyed this meal. The Chili-Roasted Carrots had a nice flavor and paired well with the Garlicky Green Beans. The pork chop cooked up perfectly and the sauce was a delightful flavor experience. I would do this one again.
This was delicious, a little longer to prep but the apricot sauce goes well with the pork chops. The chili glazed carrots and garlic green beens complemented the meal.
I was very nervous about this recipe, I have cooked veggies in the oven before and they just didn't come out crispy nor did the green beans kind of pop...however with the easy to follow instructions, this meal turned out wonderful! The family ate every last veggie and fought over the green beans!! I definitely recommend this one. It's sweet taste of apricot with a small zap of heat you cannot go wrong
OMGoodness, easy to prepare, and phenomenal sauce for the Pork Chops. Definitely on my repeat list. Carrots were delicious with the chili flakes.
This has been the best meal this week by far. I don't think it can be improved. Everything was delicious and the apricot jam was the perfect sweetness to match the spice
