Red Pepper Jam Pork Chops
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Ingredients
4 servings
Instructions
Step 1
Preheat oven to 425
Step 2
Mince garlic and scallion whites, keep separate
Step 3
• Melt 1 TBSP butter (2 TBSP for 4 servings)
in a small pot over medium heat. Add
garlic and half the chili powder to pot.
Cook, stirring, until fragrant, 1-2 minutes.
• Add rice, half the stock concentrates
(you’ll use the rest later), 3⁄4 cup water
(1 1⁄2 cups for 4), and a pinch of salt.
Bring to a boil, then cover and reduce
heat to low. Cook until rice is tender,
15-18 minutes.
• Keep covered off heat until ready
to serve.
Step 4
• Toss broccoli on a baking sheet with a
drizzle of olive oil, garlic powder, salt,
and pepper. Roast on top rack until
browned and tender, 15-20 minutes.
Step 5
• Meanwhile, pat pork* dry with paper
towels; season generously 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,
3-5 minutes per side (for thick pork
chops, cook 1-2 minutes more on second
side). Transfer pork to a plate. TIP: Wipe
out any burned bits from pan.
Step 6
• Heat a drizzle of oil in same pan over
medium heat. Add scallion whites and
remaining chili powder; cook, stirring,
until softened and fragrant, 1 minute.
• Stir in 1⁄4 cup water (1⁄3 cup for 4 servings),
jam, and remaining stock concentrates.
Cook, stirring and scraping up any
browned bits from bottom of pan, until
thickened, 2-3 minutes.
• Remove pan from heat. Stir in 1 TBSP
butter (2 TBSP for 4) and a squeeze of
lime juice. Season with salt and pepper.
Step 7
• Return pork and any resting juices to
pan with sauce; turn a few times to
coat. Transfer pork to a cutting board;
slice crosswise.
Step 8
• Fluff rice with a fork. Stir in lime zest, half
the scallion greens, and a squeeze of
lime juice. Season with salt and pepper.
• Divide pork, rice, and broccoli between
plates. Spoon remaining pan sauce over
pork and top broccoli with a squeeze of
lime juice. Serve.
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