Ponzu Glazed Pork Chops with Cauliflower Rice and Sesame Broccoli

These pork chops are seared to perfection and coated in a glossy, tangy-sweet sauce made with ponzu, plum jam and a hint of Sriracha. The sauce clings to every bite, while the cauliflower rice and sesame roasted broccoli soak up any extra goodness.

Ready in about 35 minutes, this dish brings together East Asian flavors in a balanced, satisfying meal. The broccoli gets a nutty crunch from sesame dressing and the cauliflower rice stays light and fluffy. It’s an easy dinner that feels special.

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Ingredients

1 unit Plum JamView ingredient guideLike ingredientDislike ingredient

12 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

10 ounce Pork ChopsView ingredient guideLike ingredientDislike ingredient

6 ounce Cauliflower RiceView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1 teaspoon SrirachaView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

1 thumb GingerView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

4 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F. Line a baking sheet with foil.
2. Trim broccoli into small florets. Toss with sesame dressing and spread on one side of the baking sheet. Roast for 15-20 minutes until tender and lightly charred.
3. While broccoli roasts, pat pork chops dry and season both sides with salt, pepper and garlic powder.
4. Heat 2 tsp oil in a large skillet over medium-high heat. Sear pork chops for 3-4 minutes per side until golden and cooked through (internal temp 145°F). Transfer to a plate and tent with foil.
5. In the same skillet, add remaining 2 tsp oil and the cauliflower rice. Cook, stirring, for 3-4 minutes until tender. Season with salt and pepper. Remove from skillet and set aside.
6. Make the sauce: In a small bowl, whisk together plum jam, ponzu sauce, Sriracha and cornstarch. Grate in the ginger. Add to the skillet over medium heat and cook, stirring, until thickened, about 1-2 minutes.
7. Return pork chops to the skillet, turning to coat in the sauce. Cook for 1 minute to warm through.
8. Slice scallions thinly. To serve, divide cauliflower rice and broccoli between plates. Top with pork chops and drizzle any remaining sauce over everything. Garnish with scallions.

Recipe Tips

FAQ

Can I use a different protein instead of pork chops?

Yes, chicken thighs or firm tofu would work well. Adjust cooking time accordingly.

Is this dish gluten-free?

The ponzu sauce typically contains soy sauce, which has wheat. Use tamari or a gluten-free ponzu to make it gluten-free.

Can I make the sauce ahead of time?

Yes, you can whisk the sauce ingredients together and refrigerate for up to 2 days. Stir before using.