Ponzu Plum Pork Chops
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Ponzu Plum Pork Chops

Ponzu Plum Pork Chops

with Cauliflower Rice & Sesame Roasted Broccoli

Peter Piper plucked a plate of ponzu plum pork chops. At least, we bet he would have once he got a taste of tonight’s dinner. It stars an indulgent, flavorful sauce made with ponzu, plum jam, and Sriracha—thickened just enough to coat juicy pork chops. You won’t be mad if some of that tangy-sweet sauce drips onto the tender cauliflower rice and sesame roasted broccoli. And what happened to our friend Peter Piper? He polished off that plate of ponzu plum pork chops.

Carb Smart
Calorie Smart

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

Total Time35 minutes
Prep Time5 minutes


serving amount

8 ounce

Broccoli Florets

2 unit


1 thumb


1.5 ounce

Sesame Dressing

(Contains Soy, Wheat)

6 ounce

Cauliflower Rice

12 milliliters

Ponzu Sauce

(Contains Fish, Soy, Wheat)

1 unit

Plum Jam

1 teaspoon

Garlic Powder

1 teaspoon


1 tablespoon


10 ounce

Pork Chops

Not included in your delivery

4 teaspoon

Cooking Oil

2 tablespoon


(Contains Milk)




Nutrition Values

/ per serving
Calories570 kcal
Fat35 g
Saturated Fat13 g
Carbohydrate35 g
Sugar19 g
Dietary Fiber6 g
Protein31 g
Cholesterol90 mg
Sodium860 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
Medium Bowl
Plastic Wrap
Small Bowl
Large Pan
Paper Towel



• 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 or grate ginger.

Roast Broccoli

• 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. • Once broccoli is browned and tender, carefully toss with half the sesame dressing (all for 4 servings).

Start Cauliflower & Mix Rice

• While broccoli roasts, place cauliflower rice in a medium microwave-safe bowl (use a large bowl for 4 servings). Cover bowl with plastic wrap and poke a few holes in wrap. Microwave until tender, about 5 minutes. • Meanwhile, in a small bowl, stir together ponzu, jam, half the garlic powder, half the Sriracha (use more or less to your taste), ½ TBSP cornstarch (1 TBSP for 4), and ¼ cup water (1⁄3 cup for 4) until no lumps remain.

Finish Cauliflower

• Once cauliflower rice is tender, heat a drizzle of oil in a large pan over medium-high heat. Add scallion whites, ginger, and remaining garlic powder; cook, stirring, until fragrant, 1 minute. • Stir cauliflower rice into pan. Season with salt and pepper. Remove from heat; cover to keep warm.

Cook Pork

• Pat pork* dry with paper towels; prick all over with a fork. Season all over with salt and pepper, then coat in remaining cornstarch. • Heat a large drizzle of oil in second 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 pork to a cutting board to rest. Wipe out pan.

Cook Sauce

• Return pan used for pork to medium heat. Add sauce and cook, stirring, until thickened, 1-2 minutes. • 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.


• Warm pan with cauliflower rice over medium-high heat if needed; stir in half the scallion greens and 1 TBSP butter (2 TBSP for 4 servings). • Slice pork crosswise. • Divide broccoli, cauliflower rice, and pork between plates. Drizzle pork and cauliflower rice with any remaining sauce and sprinkle with remaining scallion greens. Serve.