Red Pepper Jam Pork Chops
with Garlic Lime Broccoli & Scallion Rice
- Milk
“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.
Ingredients
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
(Contains: Milk)
Salt
Pepper
Nutrition Values
Utensils
Cooking Steps
• 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.
• 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.
• 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.
• 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.
• 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.
• Return pork and any resting juices to pan with sauce; turn a few times to coat. Transfer pork to a cutting board; slice crosswise.
• 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.
Customer reviews
Review summary
Updated on Sep 2026- Flavor: The red pepper jam sauce is the star — sweet, tangy, and delicious on the pork chops; the scallion rice is well-seasoned but the chili powder can overwhelm it 🌶️.
- Ease of prep: The recipe is straightforward, though managing the pork, rice, and broccoli simultaneously can make timing tricky.
- Suggestions: Use significantly less chili powder than called for — many found the full amount made both the rice and sauce too spicy to enjoy. A few reviewers also noted that adding garlic powder to the broccoli after roasting (rather than before) prevents it from burning and turning bitter.
- Leftovers: Portions are satisfying, and a few reviewers enjoyed the leftovers the next day, though the rice benefits from a splash of water when reheating.
Reviews from our home cooks
This dish is delicious! The spicy red pepper jam sauce is a great combination with the sumptuous pork. The scallion brown rice was a yummy side and broccoli is a staple in our house!
So far, this meal has been our absolute favorite! Everything was perfectly balanced on the pallet. The sweet succulent pepper jam on the pork chops paired nicely with the garlic lime broccoli and rice.
This is a phenomenally good recipe. The amped rice, the sauce for the pork, and even adding garlic powder to the broccoli hit on all cylinders. Kudos to whoever came up with this one.
One of the most flavorful dishes we have had, we loved how there was seasoning in the rice and the broccoli and the red pepper jam sauce was awesome and especially the lime juice on everything! Please bring this back again!
This one BLEW ME AWAY! Way to step it up HF! From the garlic broccoli, to the chili rice, and that red pepper SAUCE! OMG I was floored. This is a top 3 meal for sure!!!
I would never have created a red pepper jam pan sauce on my own. It was delicious. I substituted steamed broccoli instead of roasted as that is what my husband prefers. The rice was delicious.
Really enjoyed what made up the rice side for this meal -- great zest and fresh flavor with some garlic-y and smoky notes -- so nice! However, the sauce for the pork was not my favorite which was a bummer since I was excited by the red pepper jam initially. I think it just lacked in the flavor profile department for me.
The pork chops were so juicy and flavorful, the rice tangy from the lime, and the broccoli tasted good with just the garlic powder seasoning!
Pork chops tender and the Red Pepper Jam adds so much flavor! I wish we could have substituted potatoes for rice or quinoa. Husband doesn't eat rice or quinoa. Vegetables are always fresh!
As someone new to cooking pork chops, I didn't really know what I was doing, so I think I wound up overcooking it... That said, the flavors were still wonderful. Love the overtone of lime, and the way that all the different flavors play off of each other. It feels like a complex set of flavors, as opposed to a very simple combo of one-note flavors.... if that makes sense.
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