Sweet Ginger Steelhead Trout
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
8 ounce
Broccoli
½ cup
Jasmine Rice
1 unit
Chicken Stock Concentrate
1 thumb
Ginger
1 unit
Chili Pepper
10 ounce
Pork Chops
Not included in your delivery
teaspoon (tsp)
Salt
1 tablespoon (tbsp)
Cooking Oil
1.5 tablespoon (tbsp)
Butter
(Contains: Milk)
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
• Wash and dry produce. Peel and mince or grate ginger. Cut broccoli florets into bite-size pieces if necessary. Thinly slice chili.
• Heat a drizzle of oil in a small pot over medium-high heat. Add half the ginger and cook, stirring, until fragrant, 30 seconds. • Add rice, 3⁄4 cup water (1 1⁄2 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.
• Place broccoli in a large microwave- safe bowl; cover tightly with plastic wrap and poke a few holes in wrap. Microwave until broccoli is tender, 1-2 minutes. Carefully uncover (watch out for steam!) and toss broccoli with salt and pepper. TIP: No microwave? No problem! Bring a medium pot of salted water to a boil. Add broccoli; cook until tender, 2-4 minutes. Drain; season with salt and pepper.
• 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 2 TBSP water (4 TBSP 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. (TIP: If sauce seems too thick, stir in water a splash at a time.) • 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 1⁄2 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.
Pork is fully cooked when internal temperature reaches 145°.
Customer reviews
Review summary
Updated on Feb 2026- Flavor: Many loved the ginger-apricot sauce, calling it "delicious" and "outstanding." Some found the dish a bit bland; consider doubling the jam for more flavor 🍯.
- Ease of prep: Generally easy to prepare, with one reviewer noting it was simple enough for a 13-year-old to make.
- Suggestions: For added interest, try seasoning the broccoli with sesame oil. Consider using strawberry jam as a tasty alternative to apricot.
- Portions: Some found the meal filling with generous broccoli, while others felt the pork servings were too small for four people.
- Fish option: Many praised the steelhead trout (or salmon substitute) as "delicious" and "excellent," though a few noted fishiness.
Reviews from our home cooks
We're a huge fan of steelhead trout, wish it were offered more often! Broccoli could have used some sesame oil or something to make it more interesting.
The apricot jam paired very nicely with the trout and ginger rice. Will definitely choose this one again. Yummy!!
Super delicious!!! Love the chili as a kick & the ginger in the rice
Sauce very good and liked easy way to cook broccoli.
We enjoyed the simplicity of this meal and the generous portion of broccoli.
We loved this! Could have used more sauce to share with the rice but it was amazing flavor wise!
A favorite! I'd order again! Only issue, it only fed 3 people, and I added roasted potatoes and a salad.
Absolutely some of the best pork chops I've ever had! The ginger apricot sauce was outstanding and the Jasmine rice was a perfect compliment to them. I'll definitely keep this as a favorite!
Broccoli needed double the steaming time in the microwave, rice was not cooked completely and started to burn.
My ginger wasn't the best quality. If that was good, and I had as much as I needed, it'd be a 4 star.
