Savory Pork Chops with Red Pepper Jam and Garlic Lime Broccoli

These pork chops are anything but boring! A sweet and tangy red pepper jam sauce, spiked with chili powder and fresh lime, coats perfectly seared pork chops. On the side, fluffy quinoa gets a flavor boost from scallions and a hint of garlic, while roasted broccoli finishes with a bright lime kick.

This meal comes together quickly, making it ideal for a weeknight dinner that feels special. The combination of savory, sweet and spicy flavors will have everyone asking for seconds.

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Ingredients

0.5 cup QuinoaView ingredient guideLike ingredientDislike ingredient

8 ounce BroccoliView ingredient guideLike ingredientDislike ingredient

2 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

10 ounce Pork ChopsView ingredient guideLike ingredientDislike ingredient

1 clove GarlicView ingredient guideLike ingredientDislike ingredient

1 teaspoon Chili PowderView ingredient guideLike ingredientDislike ingredient

1 unit Red Pepper JamView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView 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

Instructions

1. Preheat your oven to 425°F. Bring a small pot of salted water to a boil for the quinoa.
2. Cook the quinoa: Add quinoa to the boiling water and cook until tender, about 15 minutes. Drain if needed and return to the pot. Stir in 1 tablespoon butter, half the garlic powder and half the scallions (sliced). Cover and set aside.
3. Prepare the broccoli: On a baking sheet, toss broccoli florets with a drizzle of oil, salt and pepper. Roast until tender and lightly browned, about 15-20 minutes.
4. While the broccoli roasts, season the pork chops with salt, pepper and the remaining garlic powder. Heat 1 teaspoon oil in a large skillet over medium-high heat. Sear pork chops until golden, about 3-4 minutes per side. Transfer to a plate.
5. Make the sauce: In the same skillet, reduce heat to medium. Add red pepper jam, chili powder, juice of half the lime and 1/4 cup water. Stir and scrape up any browned bits. Simmer until slightly thickened, 1-2 minutes. Return pork chops to the skillet, turning to coat. Cook until heated through, about 1 minute.
6. Finish the broccoli: Squeeze remaining lime juice over the roasted broccoli and toss.
7. Serve the pork chops over the scallion quinoa with garlic lime broccoli on the side. Garnish with remaining scallions.

Recipe Tips

FAQ

Can I use bone-in pork chops?

Yes, bone-in chops work well. Adjust cooking time as needed to ensure they reach an internal temperature of 145°F.

Is red pepper jam spicy?

It has a mild heat from chili powder, but it’s balanced by sweetness. Adjust the chili powder to your taste.

Can I make this dairy-free?

Yes, substitute the butter with a dairy-free alternative like olive oil or vegan butter.