Sweet Ginger Pork Chops
with Buttery Rice & Roasted Broccoli
- Milk
Pork chops are always a weeknight winner. They’re satisfying, speedy, and so versatile, which is why our chefs are always brainstorming new ways to take ’em to the next level. The kicker this week: a fresh ginger and apricot jam pan sauce. On the side, there’s roasted broccoli and a bed of buttery jasmine rice (perfect for catching any runoff sauce). Prepare for a flavor explosion.
Ingredients
1 unit
Apricot Jam
12 ounce
Pork Chops
8 ounce
Broccoli
½ cup
Jasmine Rice
1 unit
Chicken Stock Concentrate
1 thumb
Ginger
1 unit
Chili Pepper
Not included in your delivery
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
• Adjust rack to top position and preheat oven to 450 degrees. Wash and dry produce. • Peel and mince or grate ginger. Cut broccoli florets into bite-size pieces if necessary. Thinly slice chili.
• Heat a large drizzle of oil in a small pot over medium-high heat. Add half the ginger and cook, stirring, until fragrant, 30 seconds. • Add rice, ¾ cup water (1½ cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. • Keep covered off heat until ready to serve.
• While rice cooks, toss broccoli on a baking sheet with a drizzle of oil and a big pinch of salt and pepper. • Roast on top rack until browned and tender, 12-15 minutes.
• Meanwhile, pat pork* dry with paper towels; season with salt and pepper. • Heat a drizzle of oil in a medium pan over medium-high heat. Add pork and cook until browned and cooked through, 4-6 minutes per side. • Turn off heat; transfer to a cutting board. Wipe out pan.
• In a small bowl, combine jam, stock concentrate, and ¼ cup water (1⁄3 cup for 4 servings). • Heat a drizzle of oil in pan used for pork over medium heat. Add remaining ginger and cook until fragrant, 30 seconds. • Pour in jam mixture and simmer until slightly thickened, 2-3 minutes. • Remove from heat and stir in 1 TBSP butter until melted. Season with salt and pepper.
• Thinly slice pork crosswise. • Fluff rice with a fork; stir in 1 TBSP butter and season with salt and pepper. • Divide rice and broccoli between plates. Top rice with pork and drizzle with sauce. Garnish with chili to taste and serve.
Customer reviews
Review summary
Updated on Feb 2026- Flavor: Many loved the sweet and spicy ginger sauce, with some finding it perfectly balanced and others wishing for more.
- Ease of prep: Customers found this meal quick and easy to prepare, though some struggled with cooking rice or timing components.
- Suggestions: Consider roasting the broccoli instead of steaming for better flavor; add more sauce or seasonings to enhance taste.
- Portions: Some felt the pork chops or rice servings were too small; others wanted more broccoli or sauce.
- Texture: A few found the pork chops tough or dry; cook carefully to maintain tenderness.
Reviews from our home cooks
Perfect mix of flavors. Creamy, buttery rice. Crisp broccoli. Hearty pork chop with a sweet and spicy glaze. So good!
This was an amazing combination as well. The pork glazed was so sweet and spicy and perfect paired with the ginger rice. Definitely would have this again! I love cooking with the Hello Fresh cards and recipe tips. Having all the perfect amounts of items in one place does not go unnoticed as another reason I love HF💕
I loved the balance of the sweet ginger sauce with the salty pork chops and broccoli. The chile peppers had quite a kick, but I loved it! (Definitely leave the chiles out for the kiddos' meals.) Verdict: so delicious!!
Absolutely fantastic dish! The roasted broccoli, rice, and ginger sauce all work together and the fact that you can package it all beautifully (because those pork chops slice amazingly when cooked properly) just makes this an Instagram-worthy meal.
Great flavors in the sauce and fairly easy to make. I steamed the broccoli instead of roasting because i prefer it that way. My piece of ginger was a sad little thing but it was my first time cooking with it. Not sure if i tasted the flavor but the rice was good that it was added to so maybe 🙂
We like the mix of a green veg (broccoli or green beans), a nice pork or chicken cutlet, a spicy sweet sauce like Thai chili or garlic or ginger sauce or an apricot of cherry sauce; and rice. Don't like the couscous side, rice is always better. Really like the jasmine and basmati rice, just seems to not be quite enough sometimes. You should do the 3/4 c rice instead of 1/2 c rice.
Good meat with a interesting sweet/spicy sauce. I've never used fresh ginger before, so I enjoyed this recipe. Rice was delicious with ginger in it, too!
For a "healthier" option, leave out the butter in the sauce and rice. Definitely less rich, but still good. Happy accident for us. Also, we put the half chili in the sauce, did not want to use a topper. Lastly, we roasted the broccoli tossed in sesame oil, salt, pepper, garlic powder, onion powder. Yum!
Liked the jasmine rice and broccoli was good but both could have used a little more flavor. Pork chops were tender but sauce, while tasty, wasn't enough to overcome bland rice and veg. Once again, the ginger was small, rubbery and not usable. Can't you provide a bigger piece that won't spoil so quickly?
The sauce carried this one. I've learned the magic of fresh ginger, but I feel the butter muted it a bit in the rice. There was nothing interesting going on with the chop or broccoli
