Sweet Ginger Pork Chops with Buttery Rice and Roasted Broccoli

Pork chops are a weeknight hero-quick, 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 savory. Served over a bed of buttery jasmine rice and alongside tender roasted broccoli, every bite is a flavor explosion.

The sauce comes together in minutes, using pantry staples like apricot jam and chicken stock concentrate. A touch of fresh ginger adds warmth, while a sprinkle of chili gives it a gentle kick. It’s the perfect way to dress up simple pork chops for a dinner that feels special but is easy enough for any night of the week.

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Ingredients

1 thumb GingerView ingredient guideLike ingredientDislike ingredient

1 unit Chili PepperView ingredient guideLike ingredientDislike ingredient

0.5 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

8 ounce Broccoli FloretsView ingredient guideLike ingredientDislike ingredient

10 ounce Pork ChopsView ingredient guideLike ingredientDislike ingredient

1 unit Apricot JamView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1.5 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

1 tablespoon Cooking OilView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry all produce. Peel and mince or grate the ginger. Cut the broccoli florets into bite-size pieces if needed. Thinly slice the chili pepper.
2. Heat a drizzle of oil in a small pot over medium-high heat. Add half the ginger and cook, stirring, until fragrant, about 30 seconds. Add the rice, ¾ cup water (1½ cups for 4 servings) and a pinch of salt. Bring to a boil, then cover and reduce heat to low. Simmer until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.
3. Place the broccoli in a large microwave-safe bowl. Cover tightly with plastic wrap and poke a few holes in the wrap. Microwave until tender, 1-2 minutes. Carefully remove the wrap (watch out for steam!) and toss the broccoli with salt and pepper. Alternatively, bring a pot of salted water to a boil, add broccoli and cook until tender, 2-4 minutes. Drain and season.
4. Meanwhile, pat the pork chops dry with paper towels and season with salt and pepper. Heat a drizzle of oil in a medium pan over medium-high heat. Add the pork and cook until browned and cooked through, 4-6 minutes per side. Transfer to a cutting board and wipe out the pan.
5. In a small bowl, combine the apricot jam, chicken stock concentrate and 2 tablespoons water (4 tablespoons for 4 servings). Heat a drizzle of oil in the same pan over medium heat. Add the remaining ginger and cook until fragrant, about 30 seconds. Pour in the jam mixture and simmer until slightly thickened, 2-3 minutes. If the sauce is too thick, stir in a splash of water. Remove from heat and stir in 1 tablespoon butter until melted. Season with salt and pepper.
6. Thinly slice the pork crosswise. Fluff the rice with a fork and stir in the remaining ½ tablespoon butter. Season with salt and pepper. Divide the rice and broccoli between plates. Top the rice with the sliced pork and drizzle with the sauce. Garnish with sliced chili to taste and serve.

Recipe Tips

FAQ

Can I use a different type of rice?

Yes, you can substitute jasmine rice with basmati or long-grain white rice. Adjust the cooking time and water ratio according to the package instructions.

Can I make this recipe without chili?

Absolutely. The chili adds a mild heat, but you can omit it entirely or replace it with a pinch of red pepper flakes for a similar kick.

How do I store leftovers?

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop, adding a splash of water to the sauce if needed.