Ponzu Plum Pork Chops
with Cauliflower Rice & Sesame Roasted Broccoli
- Fish
- Soy
- Wheat
- Sesame
- Milk
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.
Ingredients
1 unit
Plum Jam
12 milliliters
Ponzu Sauce
(Contains: Fish, Soy, Wheat)
1 tablespoon
Cornstarch
1.5 ounce
Sesame Dressing
(Contains: Sesame, Soy, Wheat)
8 ounce
Broccoli
10 ounce
Pork Chops
6 ounce
Cauliflower Rice
2 unit
Scallions
1 teaspoon
Sriracha
1 teaspoon
Garlic Powder
1 thumb
Ginger
Not included in your delivery
2 tablespoon (tbsp)
Butter
(Contains: Milk)
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
4 teaspoon (tsp)
Cooking Oil
Nutrition Values
Utensils
Cooking Steps
• 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.
• 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).
• 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.
• 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.
• 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.
• 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.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the plum sauce on the pork, calling it "delicious" and "amazing." Some found the ginger overpowering in the cauliflower rice 🍚.
- Ease of prep: Several noted it was more complex than usual, with multiple steps and sauces. Some found timing tricky to get everything hot at once.
- Suggestions: Consider reducing ginger in the cauliflower rice. For juicier pork, try cooking it for less time than instructed.
- Portions: Many felt the cauliflower rice portion was too small for two people. Some wished for more broccoli as well.
- Texture: The cauliflower rice texture was divisive; some loved it, while others found it mushy or unpleasant.
