Red Pepper Jam Pork Chops
with Garlic Lime Broccoli & Scallion Quinoa
- 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 quinoa and garlicky roasted broccoli on the side. Flavorful, unique, majorly memorable—yep, this meal’s about to get totally stuck in your head.
Ingredients
½ cup
Quinoa
8 ounce
Broccoli
2 unit
Chicken Stock Concentrate
10 ounce
Pork Chops
1 clove
Garlic
1 teaspoon
Chili Powder
1 unit
Red Pepper Jam
1 unit
Lime
2 unit
Scallions
1 teaspoon
Garlic Powder
Not included in your delivery
2 teaspoon (tsp)
Cooking Oil
2 tablespoon (tbsp)
Butter
(Contains: Milk)
teaspoon (tsp)
Salt
teaspoon (tsp)
Black 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 quinoa, half the stock concentrates (you’ll use the rest later), 1 cup water (2 cups for 4), and a pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until quinoa is tender and water has absorbed, 15-20 minutes. Keep 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. TIP: Check broccoli after 10 minutes for doneness.
• 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 ¼ 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 ½ TBSP butter (1 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 quinoa with a fork. Stir in lime zest, half the scallion greens, and a squeeze of lime juice. Season with salt and pepper. • Divide pork, quinoa, and broccoli between plates. Spoon remaining pan sauce over pork and top broccoli with a squeeze of lime juice. Garnish with remaining scallion greens and serve.
Pork is fully cooked when internal temperature reaches 145°.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the red pepper jam sauce, calling it delicious and a perfect pairing with the pork chops 🍲.
- Ease of prep: Some found it took longer than 40 minutes, with multiple steps to coordinate for newer cooks.
- Suggestions: Consider adding more sauce or jam; some found it wasn't quite enough to coat the pork chops fully.
- Leftovers: The pork and sauce kept well, though a few mentioned the broccoli didn't store as nicely.
- Quinoa: Mixed reactions - some loved the lime-zesty quinoa, while others preferred rice or found it bland.
Reviews from our home cooks
The broccoli was a hit, have to be careful with the lime. The Quinoa worked well, though blandish like quinoa is. Added a little lime zest and lime juice and a little extra butter and it was delicious. Might be too much lime for some, but really took it up a notch. The red pepper jam was great on the pork chops, the chops themselves needed a little more seasoning on the inside, but cutting into small pieces, seasoning them and tossing with the jam made this one work
The quinoa recipe was excellent, loved the sauce, loved the lime with the sweet and savory sauce. Excellent combo - loved the broccoli (except I steamed it and put some of the lime juice on it!
I was pleasantly surprised by the taste and flavors and textures. The jam was an excellent parking with the pork the quinoa recipe has changed my mind about quinoa.
Loved this dish. The red pepper jam is awesome and adds a lot of flavor. It's the star of this dish. Would definitely reorder this one for sure.
You need to bottle that red pepper jam sauce and sell it. It's the only reason I got this - I don't even like quinoa.
Ok, so the instructions were a tab bit confusing, but not too bad. I just had to reread them a couple times until I figured out what I was missing. Anyway, to the good part...... I did modify this a bit. Hubby wasn't home, so I didn't cook the meat, as I was the only one that would eat it. The 3 of us that ate, don't like a lot of spicy stuff, so I only used half of the Chilli powder for the entire meal, and a smidgen of the pepper jam. The kids went for 2nd and 3rd!! The modifications for us, were Perfect, it had the taste of the pepper, without the heat. And the sauce (even though I didn't cook the pork, I still made the sauce), was amazing. Again I modified it a bit, so it wasn't spicy. But, it had a hint of sweetness to it. It was amazing drizzled over the quinoa and broccoli!
Me and my husband absolutely loved the red pepper jam. If I could I'd make it and use it in everything
Excellent sauce for the pork chops, I would have never thought to use actual strawberry jam. I also enjoyed the quinoa.
It was easy to overcook the pork chops. I cooked 4 minutes on each side and they got a little tough. The pan sauce could have been more flavorful. I didn't get any heat from the red pepper jelly. It was fine, but not something I will choose again
