Sweet ’n’ Spicy Apricot Pork Chops
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Sweet ’n’ Spicy Apricot Pork Chops

Sweet ’n’ Spicy Apricot Pork Chops

with Garlicky Broccoli & Chili-Roasted Carrots

“This meal is my JAM!” is what we’re pretty sure you’ll be saying after just one bite of these savory-sweet pork chops. Apricot jam blends with umami-rich ponzu and spicy Sriracha to make a tangy pan sauce with just enough heat to fire on all cylinders. You’ll serve it with chili-roasted carrots and garlicky roasted broccoli. Flavorful, unique, memorable—this meal’s about to get totally stuck in your head.

Calorie Smart
Carb Smart

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

Total Time30 minutes
Prep Time5 minutes


serving amount

12 ounce


1 teaspoon

Korean Chili Flakes

8 ounce

Broccoli Florets

2 unit


10 ounce

Pork Chops

1 teaspoon

Garlic Powder

1 unit

Apricot Jam

12 milliliters

Ponzu Sauce

(Contains Fish, Soy, Wheat)

1 teaspoon


Not included in your delivery



4 teaspoon

Cooking Oil

1 tablespoon


(Contains Milk)


Nutrition Values

/ per serving
Calories500 kcal
Fat26 g
Saturated Fat9 g
Carbohydrate39 g
Sugar23 g
Dietary Fiber8 g
Protein32 g
Cholesterol105 mg
Sodium860 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.


Baking Sheet
Paper Towel
Large Pan
Aluminum Foil


Start Prep & Roast Carrots

• Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. • Trim, peel, and cut carrots on a diagonal into ½-inch-thick pieces (if carrots are on the larger side, halve lengthwise first). • Toss carrots on one side of a baking sheet with a drizzle of oil, chili flakes (use less if you prefer less heat), and salt. Roast on top rack for 5 minutes (you’ll add more to the sheet then).

Finish Prep

• Cut broccoli into bite-sized pieces if necessary. Trim and thinly slice scallions, separating whites from greens.

Cook Pork

• Pat pork* dry with paper towels and season all over 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, 4-6 minutes per side. Turn off heat; transfer to a cutting board to rest and tent with foil to keep warm. Wipe out pan.

Roast Broccoli

• Once carrots have roasted for 5 minutes, carefully toss broccoli on opposite side of sheet with a drizzle of oil, garlic powder, salt, and pepper. • Return to top rack until veggies are browned and tender, 15-20 minutes more.

Make Sauce

• Once veggies are almost done roasting, heat a drizzle of oil in pan used for pork over medium heat. Add scallion whites; cook, stirring, until fragrant, 1 minute. • Add jam, ponzu, Sriracha, and ¼ cup water (1⁄3 cup for 4 servings) to pan. Cook, stirring, until thickened, 1-3 minutes. TIP: If sauce seems too thick, stir in more water 1 tsp at a time. • Remove from heat and stir in 1 TBSP butter (2 TBSP for 4) until melted. Season with salt and pepper to taste.

Finish & Serve

• Slice pork crosswise. • Divide pork and veggies between plates. Spoon sauce over pork and garnish with scallion greens. Serve.

Pork is fully cooked when internal temperature reaches 145°.