Hoisin Plum Pork Chops with Scallion Rice and Sesame Roasted Broccoli

These hoisin plum pork chops are the perfect weeknight dinner: quick, satisfying and packed with flavor. The sweet and tangy pan sauce, made with hoisin and plum jam, coats the juicy pork chops beautifully. Serve them over a bed of scallion rice and alongside sesame roasted broccoli for a complete meal that comes together in no time.

The combination of savory hoisin, fruity plum jam and a hint of citrus from ponzu sauce creates a glaze that’s irresistible. The broccoli gets a nutty boost from sesame dressing, while the rice is studded with fresh scallions. It’s a balanced, colorful plate that’s sure to become a regular in your dinner rotation.

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Ingredients

1 unit Plum JamView ingredient guideLike ingredientDislike ingredient

6 milliliters Ponzu SauceView ingredient guideLike ingredientDislike ingredient

1 tablespoon CornstarchView ingredient guideLike ingredientDislike ingredient

1.5 ounce Sesame DressingView ingredient guideLike ingredientDislike ingredient

8 ounce BroccoliView ingredient guideLike ingredientDislike ingredient

0.5 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

10 ounce Pork ChopsView ingredient guideLike ingredientDislike ingredient

1 clove GarlicView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

2 tablespoon Hoisin SauceView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

4 teaspoon (tsp) Cooking OilView 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 of salted water to a boil for the rice.
2. Rinse the jasmine rice under cold water until the water runs clear. Add the rice to the boiling water, reduce heat to low, cover and simmer for 15-18 minutes until tender. Drain if needed and keep covered.
3. While the rice cooks, cut the broccoli into small florets. On a baking sheet, toss the broccoli with 1 tablespoon of sesame dressing and a pinch of salt. Roast for 15-20 minutes until tender and lightly browned.
4. Pat the pork chops dry with paper towels and season both sides with salt and pepper. In a small bowl, whisk together the hoisin sauce, plum jam, ponzu sauce and 2 tablespoons of water. Set aside.
5. Heat 2 teaspoons 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 of 145°F). Transfer to a plate and tent with foil.
6. Reduce the heat to medium. Add the remaining 2 teaspoons of oil and the minced garlic to the skillet. Cook for 30 seconds until fragrant. Stir in the hoisin-plum mixture and bring to a simmer. In a small bowl, mix the cornstarch with 1 tablespoon of water to make a slurry, then stir into the sauce. Cook for 1-2 minutes until thickened. Remove from heat and stir in the butter until melted.
7. Thinly slice the scallions. Fluff the cooked rice and stir in most of the scallions, reserving some for garnish. Divide the scallion rice among plates, top with a pork chop and spoon the hoisin plum sauce over the pork. Serve the sesame roasted broccoli alongside. Garnish with remaining scallions.

Recipe Tips

FAQ

Can I use a different cut of pork?

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

Can I substitute the broccoli?

Absolutely! Try green beans, asparagus or snap peas for a similar crunch.

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.