Sweet 'N' Savory Apricot Pork Chops
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Sweet 'N' Savory Apricot Pork Chops

Sweet 'N' Savory Apricot Pork Chops

over Ginger Rice with Marinated Bok Choy Salad

Think this is just another pork chop dinner? Think again—the lean meat travels into new territory with an Asian-inspired mix of sweet and savory. That’s thanks to the accompanying glaze, which blends together apricot jam, honey, and soy sauce. The sides also ride the East-meets-West flavor wave, featuring ginger-infused rice and crisp baby bok choy with optional slivers of fiery chili.

Tree Nuts

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time35 minutes
Prep Time


serving amount

1 thumb


¼ ounce


1 unit

Baby Bok Choy

1 unit


1 unit

Chili Pepper

½ cup

Jasmine Rice

1 ounce


(Contains Tree Nuts)

12 ounce

Pork Chops

1 tablespoon

Red Wine Vinegar

1 ounce

Apricot Jam

2 tablespoon


1 tablespoon

Soy Sauce

(Contains Soy, Wheat)

½ ounce


1 teaspoon

Garlic Powder

Not included in your delivery

2 tablespoon


(Contains Milk)

1 tablespoon

Vegetable Oil

1 teaspoon





Nutrition Values

/ per serving
Energy (kJ)3012 kJ
Calories720 kcal
Fat30 g
Saturated Fat11 g
Carbohydrate73 g
Sugar24 g
Dietary Fiber4 g
Protein44 g
Cholesterol120 mg
Sodium620 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.


Small pot
Medium Pan
Small Bowl
Medium Bowl
Paper Towel



Wash and dry all produce. Peel ginger, then mince or grate until you have 1 TBSP. Roughly chop cilantro. Trim bottom root ends from bok choy, then slice stalks and leaves into ⅓-inchwide strips. Halve lime; cut one half into wedges. Slice chili into thin strips, removing ribs and seeds for less heat.

Cook Rice

Melt 1 TBSP butter in a small pot over medium-high heat. Add minced ginger. Cook, tossing, until fragrant and softened, 1-2 minutes. Pour in ¾ cup water and add a pinch of salt. Bring to a boil, then add rice and stir. Cover, lower heat, and reduce to a gentle simmer. Cook until tender, about 15 minutes.

Toast Cashews

Heat a drizzle of oil in a medium pan over medium-high heat. Add cashews and ½ tsp sugar. Toss very frequently until sugar melts and cashews are lightly toasted, 2-3 minutes. Transfer to a small bowl and set aside. Wipe out pan, then heat a large drizzle of oil in it over medium-high heat.

Cook Pork and Toss Salad

Pat pork dry with a paper towel. Season with salt and pepper. Cook in same pan to desired doneness, 3-6 minutes per side. Remove from pan and let rest. Meanwhile, in a medium bowl, stir 2 tsp vinegar (we sent more), a squeeze of lime, and ½ tsp sugar. Add more of any ingredients to taste. Toss in bok choy and chili (to taste). Season with salt and pepper. Set aside, tossing occasionally.

Make Sauce

Once pork is done cooking, add ¼ cup water to same pan and reduce heat to medium. Scrape up any browned bits from bottom of pan. Add jam, ketchup, soy sauce, and honey and stir to combine. Whisk in garlic powder, dissolving any clumps. Bring to a simmer and let reduce until slightly thickened, 2-3 minutes. Remove from heat and stir in 1 TBSP butter. Season with salt and pepper.

Finish and Serve

Fluff rice with a fork, then stir in half the cilantro and juice from lime half. Season with salt and pepper. Divide between plates, then top with pork and spoon over sauce. Sprinkle with remaining cilantro. Toss cashews into salad and serve on the side, along with any remaining lime wedges.