Ginger Apricot Glazed Pork Chops with Buttery Rice and Roasted Broccoli

These pan-seared pork chops are elevated with a luscious ginger and apricot jam pan sauce that’s both sweet and spicy. Served over fluffy buttery jasmine rice and alongside tender roasted broccoli, this dish is a complete meal that comes together in under an hour.

The combination of fresh ginger, chili and apricot jam creates a glossy sauce that perfectly complements the savory pork. Each bite is a balance of flavors and textures, making it a satisfying dinner 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

2 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

5 teaspoon Cooking OilView 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 450°F. Wash and dry produce. Peel and mince or grate ginger. Cut broccoli florets into bite-size pieces if necessary. Thinly slice chili.
2. Heat a large drizzle of oil in a small pot over medium-high heat. Add half the ginger and cook, stirring, until fragrant, about 30 seconds. Add rice, ¾ cup water (1½ cups for 4 servings) and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.
3. While rice cooks, toss broccoli on a baking sheet with a drizzle of oil and a big pinch of salt and pepper. Roast on top rack until browned and tender, 12-15 minutes.
4. Meanwhile, pat pork dry with paper towels; season with salt and pepper. Heat a drizzle of oil in a medium pan over medium-high heat. Add pork and cook until browned and cooked through, 4-6 minutes per side. Turn off heat; transfer to a cutting board. Wipe out pan.
5. In a small bowl, combine jam, stock concentrate and ¼ cup water (⅓ cup for 4 servings). Heat a drizzle of oil in pan used for pork over medium heat. Add remaining ginger and cook until fragrant, 30 seconds. Pour in jam mixture and simmer until slightly thickened, 2-3 minutes. Remove from heat and stir in 1 TBSP butter until melted. Season with salt and pepper.
6. Thinly slice pork crosswise. Fluff rice with a fork; stir in 1 TBSP butter and season with salt and pepper. Divide rice and broccoli between plates. Top rice with pork and drizzle with sauce. Garnish with chili to taste and serve.

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 know when the pork is cooked through?

Use an instant-read thermometer; pork should reach an internal temperature of 145°F.