Apricot Pork Chops

Name: Apricot Pork Chops with a Kick with Carrots & White Rice
Yield: 2 servings
Ingredients: 1 Rice; 2 clove Garlic; 1 Lime; 1 unit Chili Pepper; 1 Pork Chop; 1 Soy Sauce; 1 unit Apricot Jam; 1 tbsp Butter; 1 tbsp Vegetable Oil; Salt; Black Pepper; 12 oz Carrot

with a Kick with Carrots & White Rice

By Recipe0 System

~Dream sequence~ Another week, another sad clean-out-the-fridge salad for dinner. WAIT! It’s EveryPlate PORK CHOP NIGHT! Oh man, I can taste those juicy chops now. Let’s take a look at the card and see what culinary delight awaits us! Seared pork coated in a sweet and spicy glaze, roasted carrots, and fluffy, lime-zest-scented rice?? And...is that...Zac Efron waiting for me at my kitchen table?? ~End sequence.~ While we can’t promise Zac, we CAN give you a dinner that’s SOARIN’, FLYIN’ to new heights of deliciousness.

Main Course

Difficulty: medium
Rating: No ratings yet

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Ingredients

Servings

1 Rice
2 clove Garlic
1 Lime
1 unit Chili Pepper
1 Pork Chop
1 Soy Sauce
1 unit Apricot Jam
1 tbsp Butter
1 tbsp Vegetable Oil
Salt
Black Pepper
12 oz Carrot

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Original Source

www.hellofresh.com

Instructions

6 steps

1

Preheat oven to 425 degrees. Place rice in a fine-mesh sieve and rinse until water runs clear. Add to a small pot with 1 cup water (2 cups for 4 servings) and a big pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until rice is tender, 15 minutes. Keep covered off heat for at least 10 minutes or until ready to serve.
2

While rice cooks, wash and dry all produce. Trim, peel, and cut carrots on a diagonal into ½-inch-thick pieces. Peel and finely chop garlic. Zest and quarter lime. Thinly slice chili.
3

Toss carrots on a baking sheet with a large drizzle of oil, salt, and pepper. Roast until browned and tender, 20-25 minutes.
4

While carrots roast, pat pork dry with paper towels and season all over 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, 4-5 minutes per side. Transfer to a plate and set aside. Remove pan from heat to cool for 1 minute.
5

Return same pan to medium heat (if pan is dry, add a drizzle of oil). Add garlic and cook until fragrant, 30 seconds. Stir in soy sauce, jam, and 2 TBSP water (3 TBSP for 4 servings); cook, stirring, until thickened and glossy, 2-3 minutes. Remove pan from heat and stir in a squeeze of lime juice, 1 TBSP butter (2 TBSP for 4), and a pinch of chili to taste.
6

Return pork to pan and turn to coat in glaze. Fluff rice with a fork; stir in lime zest and season with salt and pepper. Divide rice between plates; top with pork and add carrots to the side. Drizzle pork with any remaining glaze and serve with remaining lime wedges.

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