Savory-Sweet Chili-Lime Pork Chops with Garlic Broccoli and Scallion Rice

These pork chops are anything but plain. Coated in a glossy, tangy-sweet sauce made with red pepper jam, chili powder and fresh lime, they’re pan-seared to perfection and served with two irresistible sides: garlicky roasted broccoli and scallion rice brightened with lime zest. It’s a complete meal that feels special enough for a weekend dinner but comes together on a weeknight.

The magic is in the pan sauce-made in the same skillet after searing the pork, it picks up all those savory browned bits. A touch of butter and lime juice at the end makes it silky and bright. Pair it with the tender rice and crisp-tender broccoli and you’ve got a dinner that’s balanced, colorful and full of bold flavors.

Log in to save recipes and build weekly shopping lists.

Ingredients

1 clove GarlicView ingredient guideLike ingredientDislike ingredient

8 ounce Broccoli FloretsView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

1 teaspoon Chili PowderView ingredient guideLike ingredientDislike ingredient

0.5 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

2 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

10 ounce Pork ChopsView ingredient guideLike ingredientDislike ingredient

1 unit Red Pepper JamView ingredient guideLike ingredientDislike ingredient

1 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

2 teaspoon Cooking OilView ingredient guideLike ingredientDislike ingredient

1.5 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to top position and preheat oven to 425°F. Wash and dry produce. Peel and mince or grate garlic. Cut broccoli florets into bite-size pieces if needed. Trim and thinly slice scallions, separating whites from greens; mince whites. Zest and quarter lime.
2. Melt 1 tablespoon butter in a small pot over medium heat. Add garlic and half the chili powder; cook, stirring, until fragrant, 1-2 minutes. Add rice, half the stock concentrates, ¾ cup water 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.
3. 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.
4. Meanwhile, pat pork chops 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 chops, cook 1-2 minutes more on second side). Transfer pork to a plate. Wipe out any burned bits from pan.
5. Heat a drizzle of oil in the same pan over medium heat. Add scallion whites and remaining chili powder; cook, stirring, until softened, 1 minute. Stir in ¼ cup water, red pepper jam and remaining stock concentrates. Cook, stirring and scraping up browned bits, until thickened, 2-3 minutes. Remove from heat; stir in ½ tablespoon butter and a squeeze of lime juice. Season with salt and pepper.
6. Return pork and any resting juices to the pan with sauce; turn to coat. Transfer pork to a cutting board; slice crosswise.
7. 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; garnish with remaining scallion greens. Top broccoli with a squeeze of lime juice. Serve. (Pork is fully cooked when internal temperature reaches 145°F.)

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 to avoid overcooking.

What can I substitute for red pepper jam?

You can use apricot jam or orange marmalade with a pinch of red pepper flakes for a similar sweet-spicy balance.

Can I make this recipe dairy-free?

Yes, substitute the butter with a plant-based butter or olive oil. The sauce will still be delicious.