Tangy Red Pepper Jam Pork Chops with Garlic Lime Broccoli and Scallion Rice

These pork chops are anything but ordinary. Coated in a glossy red pepper jam sauce with a kick of chili and fresh lime, they’re savory, sweet and totally unforgettable. Paired with garlicky roasted broccoli and fluffy scallion rice, this dinner is a complete crowd-pleaser.

The best part? It comes together in about 30 minutes with simple ingredients. The jam-based sauce is quick to make and doubles as a glaze, while the rice and broccoli roast or simmer alongside. Perfect for a weeknight when you want something special without the fuss.

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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

2 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat the oven to 425°F (220°C) with a rack in the top position. Wash and dry all produce. Mince or grate the garlic. Cut broccoli into bite-size pieces if needed. Thinly slice scallions, separating white and green parts; mince the whites. Zest the lime, then cut it into quarters.
2. In a small pot, melt 1 tablespoon butter over medium heat. Add the minced garlic and half the chili powder; cook, stirring, until fragrant, about 1 minute. Add the rice, half the chicken stock concentrate, 3/4 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. On a baking sheet, toss the broccoli with a drizzle of olive oil, garlic powder, salt and pepper. Roast on the top rack until browned and tender, 15-20 minutes.
4. Meanwhile, pat the pork chops dry with paper towels and season generously with salt and pepper. Heat a drizzle of cooking oil in a large pan over medium-high heat. Add the pork and cook until browned and cooked through, 3-5 minutes per side (for thick chops, add 1-2 minutes on the second side). Transfer to a plate. If there are burned bits, wipe the pan clean.
5. In the same pan, heat another drizzle of oil over medium heat. Add the minced scallion whites and remaining chili powder; cook, stirring, until softened, about 1 minute. Stir in 1/4 cup water, the red pepper jam and the remaining stock concentrate. Cook, scraping up any browned bits, until the sauce thickens, 2-3 minutes. Remove from heat, then stir in 1 tablespoon butter and a squeeze of lime juice. Season with salt and pepper.
6. Return the pork and any accumulated juices to the pan; turn to coat in the sauce. Transfer pork to a cutting board and slice crosswise.
7. Fluff the rice with a fork. Stir in the lime zest, half the scallion greens and a squeeze of lime juice. Season with salt and pepper. Divide the sliced pork, rice and roasted broccoli among plates. Spoon remaining pan sauce over the pork and squeeze a bit of lime over the broccoli. 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 to avoid overcooking.

What can I substitute for red pepper jam?

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

Can I make this dish ahead of time?

The rice and broccoli can be made ahead and reheated. The pork is best cooked fresh, but leftovers can be stored in the refrigerator for up to 2 days.