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Red Pepper Jam Pork Chops

Red Pepper Jam Pork Chops

with Garlic Lime Broccoli & Scallion Rice

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“This meal is my JAM!” That’s what you’ll be saying after just one bite of this savory-sweet pork chop. Red pepper jam blends with chili powder and lime juice to form a tangy pan sauce, in perfect harmony with spiced scallion rice and garlicky roasted broccoli on the side. Flavorful, unique, majorly memorable—yep, this meal’s about to get totally stuck in your head.

Tags:SpicyGood Climate Score
Allergens:Milk

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

Total Time40 minutes
Prep Time10 minutes
Cooking difficultyMedium
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

1 clove

Garlic

8 ounce

Broccoli Florets

2 unit

Scallions

1 unit

Lime

1 teaspoon

Chili Powder

½ cup

Jasmine Rice

2 unit

Chicken Stock Concentrate

1 teaspoon

Garlic Powder

10 ounce

Pork Chops

1 unit

Red Pepper Jam

Not included in your delivery

1 teaspoon

Olive Oil

2 teaspoon

Cooking Oil

2 tablespoon

Butter

(ContainsMilk)

Kosher Salt

Pepper

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Calories670 kcal
Fat31 g
Saturated Fat12 g
Carbohydrate67 g
Sugar13 g
Dietary Fiber4 g
Protein31 g
Cholesterol115 mg
Sodium910 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
Zester
Small pot
Baking Sheet
Paper Towel
Large Pan
Instructionsarrow up iconarrow up icon
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1

• Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. • Peel and mince or grate garlic. Cut broccoli florets into bite-size pieces if necessary. Trim and thinly slice scallions, separating whites from greens; mince whites. Zest and quarter lime.

2

• Melt 1 TBSP butter (2 TBSP for 4 servings) in a small pot over medium heat. Add garlic and half the chili powder to pot. Cook, stirring, until fragrant, 1-2 minutes. • Add rice, half the stock concentrates (you’ll use the rest later), 3⁄4 cup water (1 1⁄2 cups for 4), and a pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until rice is tender, 15-18 minutes. • Keep covered off heat until ready to serve.

3

• Toss broccoli on a baking sheet with a drizzle of olive oil, garlic powder, salt, and pepper. Roast on top rack until browned and tender, 15-20 minutes.

4

• Meanwhile, pat pork* dry with paper towels; season generously 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, 3-5 minutes per side (for thick pork chops, cook 1-2 minutes more on second side). Transfer pork to a plate. TIP: Wipe out any burned bits from pan.

5

• Heat a drizzle of oil in same pan over medium heat. Add scallion whites and remaining chili powder; cook, stirring, until softened and fragrant, 1 minute. • Stir in 1⁄4 cup water (1⁄3 cup for 4 servings), jam, and remaining stock concentrates. Cook, stirring and scraping up any browned bits from bottom of pan, until thickened, 2-3 minutes. • Remove pan from heat. Stir in 1 TBSP butter (2 TBSP for 4) and a squeeze of lime juice. Season with salt and pepper.

6

• Return pork and any resting juices to pan with sauce; turn a few times to coat. Transfer pork to a cutting board; slice crosswise.

7

• Fluff rice with a fork. Stir in lime zest, half the scallion greens, and a squeeze of lime juice. Season with salt and pepper. • Divide pork, rice, and broccoli between plates. Spoon remaining pan sauce over pork and top broccoli with a squeeze of lime juice. Serve.