Ginger Apricot Pork Chops

Name: Ginger Apricot Pork Chops with Buttery Rice & Roasted Green Beans
Yield: 2 servings
Ingredients: 6 oz Green Beans; 1 unit Apricot Jam; 1/2 cup Rice; 1 unit Chicken Stock Concentrate; 12 oz Pork Chop; 1 Ginger; 1 unit Chili Pepper

with Buttery Rice & Roasted Green Beans

By Recipe0 System

Pork chops are always a weeknight winner. They’re satisfying, speedy, and so versatile, which is why our chefs are always brainstorming new ways to take ‘em to the next level. The kicker this week: a fresh ginger and apricot jam pan sauce. On the side, there’s crisp roasted green beans and a bed of buttery jasmine rice (perfect for catching any runoff sauce). Prepare for a flavor explosion.

Main Course

Difficulty: medium
Rating: No ratings yet

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Ingredients

Servings

6 oz Green Beans
1 unit Apricot Jam
1/2 cup Rice
1 unit Chicken Stock Concentrate
12 oz Pork Chop
1 Ginger
1 unit Chili Pepper

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Original Source

www.hellofresh.com

Instructions

6 steps

1

Adjust rack to top position and preheat oven to 425 degrees. Wash and dry all produce. Peel and mince or grate ginger. Thinly slice chili.
2

Heat a large drizzle of oil in a small pot over medium-high heat. Add half the ginger and cook, stirring, until fragrant, 30 seconds. Add rice, ¾ cup water (1½ cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.
3

While rice cooks, toss green beans on a baking sheet with a drizzle of oil and a large pinch of salt and pepper. Roast until browned and tender, 12-15 minutes.
4

Meanwhile, pat pork dry with paper towels; prick all over with a fork or knife. Season with salt and pepper. Heat a drizzle of oil in a medium pan over medium-high heat. Add pork and cook until browned and cooked through, 4-6 minutes per side. Turn off heat; transfer to a cutting board. Wipe out pan.
5

In a small bowl, combine jam, stock concentrate, and ¼ cup water (⅓ cup for 4 servings). Heat a drizzle of oil in pan used for pork over medium heat. Add remaining ginger and cook until fragrant, 30 seconds. Pour in jam mixture and simmer until slightly thickened, 2-3 minutes. Remove from heat and stir in 1 TBSP butter until melted. Season with salt and pepper.
6

Thinly slice pork crosswise. Fluff rice with a fork; stir in 1 TBSP butter and season with salt and pepper. Divide rice and green beans between plates. Top rice with pork and drizzle with sauce. Garnish with chili to taste.

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