Sweet ’n’ Spicy Apricot Ranch Steak
with Garlicky Broccoli & Chili-Roasted Carrots
- Fish
- Soy
- Wheat
- Milk
“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.
Ingredients
12 milliliters
Ponzu Sauce
(Contains: Fish, Soy, Wheat)
1 unit
Apricot Jam
12 ounce
Carrot
8 ounce
Broccoli
10 ounce
Ranch Steak
1 teaspoon
Korean Chili Flakes
2 unit
Scallions
1 teaspoon
Sriracha
1 teaspoon
Garlic Powder
Not included in your delivery
4 teaspoon (tsp)
Cooking Oil
1 tablespoon (tbsp)
Butter
(Contains: Milk)
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
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).
Cut broccoli into bite-sized pieces if necessary. Trim and thinly slice scallions, separating whites from greens.
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.
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.
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 (⅓ 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.
Slice pork crosswise.
Divide pork and veggies between plates. Spoon sauce over pork and garnish with scallion greens. Serve.
