Ginger Apricot Glazed Pork Chops with Buttery Rice and Roasted Broccoli

Pork chops are a weeknight hero-quick to cook, satisfying and endlessly versatile. This recipe takes them to the next level with a fresh ginger and apricot jam pan sauce that’s both sweet and spicy. The sauce is perfect for drizzling over a bed of buttery jasmine rice, while roasted broccoli adds a healthy, crunchy contrast.

Ready in just 35 minutes, this dish brings together Southeast Asian-inspired flavors with simple, wholesome ingredients. It’s a balanced meal that feels special enough for a weekend but easy enough for a busy Tuesday.

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Ingredients

1 unit Apricot JamView ingredient guideLike ingredientDislike ingredient

12 ounce Pork ChopsView ingredient guideLike ingredientDislike ingredient

8 ounce BroccoliView ingredient guideLike ingredientDislike ingredient

0.5 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 thumb GingerView ingredient guideLike ingredientDislike ingredient

1 unit Chili PepperView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat your oven to 425°F (220°C). Bring a small pot with 1 cup of water to a boil.
2. Cut the broccoli into small florets. Peel and grate the ginger. Thinly slice the chili pepper (remove seeds for less heat).
3. Place the broccoli on a baking sheet, drizzle with oil, season with salt and pepper and toss to coat. Roast for 15-20 minutes until tender and lightly browned.
4. Meanwhile, add the jasmine rice to the boiling water, reduce heat to low, cover and simmer for 15 minutes. Remove from heat and let stand covered for 5 minutes. Fluff with a fork and stir in a pat of butter if desired.
5. Pat the pork chops dry with paper towels and season both sides with salt and pepper. Heat a large skillet over medium-high heat with a drizzle of oil. Sear the pork chops for 3-4 minutes per side until golden and cooked through (internal temperature of 145°F). Transfer to a plate and tent with foil.
6. Reduce the heat to medium. Add the grated ginger and sliced chili to the skillet and cook for 1 minute until fragrant. Stir in the apricot jam and chicken stock concentrate, scraping up any browned bits. Simmer for 1-2 minutes until the sauce thickens slightly.
7. Serve the pork chops over the buttery rice, drizzle with the ginger apricot pan sauce and place the roasted broccoli alongside.

Recipe Tips

FAQ

Can I use a different cut of pork?

Yes, boneless pork loin chops or even pork tenderloin medallions work well. Adjust cooking time as needed.

Can I substitute the apricot jam?

Peach or orange marmalade can be used for a similar sweet and tangy flavor.

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave.