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Red Pepper Jam Pork Chops

Red Pepper Jam Pork Chops

with Garlic Lime Broccoli & Scallion Quinoa
4.0(2.7K)378 Reviews
Recipe Development Team
Recipe Development TeamUpdated on February 24, 2026
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Calories
660 kcal
Protein
37g protein
Total
40 minutes
Difficulty
Medium
Allergens:
  • Milk
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Serving amount

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

/ per serving
Calories660 kcal
Fat31 g
Saturated Fat12 g
Carbohydrate64 g
Sugar16 g
Dietary Fiber11 g
Protein37 g
Cholesterol115 mg
Sodium950 mg
Potassium1160 mg
Calcium150 mg
Iron4.5 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.
Zester
Small pot
Baking Sheet
Paper Towel
Large Pan

Cooking Steps

Prep
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.

Cook Quinoa
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 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.

Roast Broccoli
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. TIP: Check broccoli after 10 minutes for doneness.

Cook Pork
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.

Make Sauce
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 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.

Glaze Pork
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.

Finish & Serve
7

• 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.
AI-generated from customer reviews

Reviews from our home cooks

B
Brian WhitlockCooked for 4 people
|Mar 6, 2023
H
Harriet SaunbyCooked for 2 people
|Feb 24, 2023
S
Shalonte BranhamCooked for 2 people
|Mar 2, 2023
D
Daniel SpicerCooked for 2 people
|Feb 26, 2023
J
Jackie Hernandez BrownleeCooked for 2 people
|Oct 28, 2023
A
Amanda ColbertCooked for 4 people
|Mar 2, 2023
A
AnonymousCooked for 2 people
|May 17, 2023
W
Wesley SchroederCooked for 2 people
|Mar 14, 2023
V
Vicki JamedCooked for 2 people
|Mar 7, 2023