Ginger Glazed Pork Chops with Buttery Rice and Roasted Broccoli

These ginger glazed pork chops are the perfect weeknight dinner-quick, satisfying and packed with flavor. A pan sauce made with fresh ginger and apricot jam adds a sweet and spicy kick that complements the juicy pork beautifully.

Serve the chops over a bed of buttery rice to catch every drop of the glossy sauce, with roasted broccoli on the side for a complete, balanced meal. Ready in just 35 minutes, this recipe is sure to become a regular in your dinner rotation.

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Ingredients

1 unit Apricot JamView ingredient guideLike ingredientDislike ingredient

0.5 cup White RiceView ingredient guideLike ingredientDislike ingredient

8 ounce BroccoliView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

10 ounce Pork ChopsView ingredient guideLike ingredientDislike ingredient

1 thumb GingerView ingredient guideLike ingredientDislike ingredient

1 unit Chili PepperView ingredient guideLike ingredientDislike ingredient

5 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat your oven to 425°F (220°C). Bring a small pot of salted water to a boil for the rice.
2. Cut the broccoli into small florets. Peel and grate the ginger. Thinly slice the chili pepper (remove seeds for less heat).
3. Add the rice to the boiling water and cook according to package directions until tender. Drain and return to the pot. Stir in 1 tablespoon of butter and set aside, covered.
4. While the rice cooks, place the broccoli florets on a baking sheet. Drizzle with 2 teaspoons of cooking oil, season with salt and pepper and toss to coat. Roast for 15-20 minutes, until tender and lightly browned.
5. Pat the pork chops dry with paper towels and season both sides with salt and pepper. Heat 1 tablespoon of cooking oil in a large skillet over medium-high heat. Add the pork chops and cook for 4-5 minutes per side, until golden brown and cooked through (internal temperature 145°F). Transfer to a plate and tent with foil.
6. Reduce the heat to medium. Add the remaining 2 teaspoons of oil to the skillet. Add the grated ginger and sliced chili pepper; cook for 1 minute until fragrant. Stir in the apricot jam and chicken stock concentrate, scraping up any browned bits. Cook for 1-2 minutes until the sauce thickens slightly. Remove from heat and stir in the remaining 1 tablespoon of butter until melted.
7. Serve the pork chops over the buttery rice, spoon the ginger-apricot sauce over the top and serve with the roasted broccoli on the side.

Recipe Tips

FAQ

Can I use a different cut of pork?

Yes, pork loin chops or boneless chops work well. Adjust cooking time as needed to reach an internal temperature of 145°F.

Can I substitute the apricot jam?

Peach or orange marmalade can be used in place of apricot jam 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.