Savory-Sweet Pork Chops with Red Pepper Jam and Garlic Lime Broccoli

These pork chops are anything but ordinary. A sweet and tangy red pepper jam sauce, spiked with chili and lime, coats perfectly seared pork chops for a flavor that’s both bold and balanced. Paired with fragrant scallion rice and roasted broccoli kissed with garlic and lime, this meal is a complete crowd-pleaser.

Best of all, it comes together in about 40 minutes with simple ingredients. Whether you’re cooking for a weeknight dinner or a special occasion, this dish delivers restaurant-quality results at home.

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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

1.5 tablespoon ButterView 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 425°F. Wash and dry produce. Peel and mince or grate garlic. Cut broccoli florets into bite-size pieces if needed. Trim and thinly slice scallions, separating whites from greens; mince whites. Zest and quarter lime.
2. Melt 1 tablespoon butter in a small pot over medium heat. Add garlic and half the chili powder; cook, stirring, until fragrant, 1-2 minutes. Add rice, half the stock concentrates, ¾ cup water and a pinch of salt. Bring to a boil, cover, reduce heat to low and cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.
3. Toss broccoli on a baking sheet with a drizzle of olive oil, garlic powder, salt and pepper. Roast on top rack until browned and tender, 15-20 minutes. Check after 10 minutes for doneness.
4. Meanwhile, pat pork chops dry with paper towels; season generously with salt and pepper. Heat a drizzle of oil in a large pan over medium-high heat. Add pork and cook until browned and cooked through, 3-5 minutes per side (for thick chops, cook 1-2 minutes more on second side). Transfer to a plate. Wipe out any burned bits from pan.
5. Heat a drizzle of oil in the same pan over medium heat. Add scallion whites and remaining chili powder; cook, stirring, until softened, about 1 minute. Stir in ¼ cup water, red pepper jam and remaining stock concentrates. Cook, scraping up browned bits, until thickened, 2-3 minutes. Remove from heat; stir in ½ tablespoon butter and a squeeze of lime juice. Season with salt and pepper.
6. Return pork and any resting juices to the pan; turn to coat. Transfer pork to a cutting board and slice crosswise.
7. Fluff rice with a fork. Stir in lime zest, half the scallion greens and a squeeze of lime juice. Season with salt and pepper. Divide pork, rice and broccoli between plates. Spoon remaining pan sauce over pork; garnish with remaining scallion greens. Squeeze lime juice over broccoli. Serve.

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 to reach an internal temperature of 145°F.

What can I substitute for red pepper jam?

You can use any sweet pepper jelly or even apricot jam mixed with a pinch of red pepper flakes for a similar sweet-spicy profile.

How do I store leftovers?

Store components separately in airtight containers in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave.