Red Pepper Jam Pork Chops

Name: Red Pepper Jam Pork Chops with Garlic Lime Broccoli & Scallion Quinoa
Yield: 2 servings
Ingredients: 1/2 cup Quinoa; 8 oz Broccoli; 2 unit Chicken Stock Concentrate; 10 oz Pork Chop; 1 clove Garlic; 1 tsp Chili Powder; 1 unit Red Pepper Jam; 1 Lime; 2 unit Scallions; 1 tsp Garlic Powder; 2 tsp Cooking Oil, tsp; 2 tbsp Butter, tbsp; tsp Salt, tsp; tsp Black Pepper, tsp

with Garlic Lime Broccoli & Scallion Quinoa

By Recipe0 System

“This meal is my JAM!” That’s what you’ll be saying after just one bite of this savory-sweet pork chop. Red pepper jam blends with chili powder and lime juice to form a tangy pan sauce, in perfect harmony with spiced scallion quinoa and garlicky roasted broccoli on the side. Flavorful, unique, majorly memorable—yep, this meal’s about to get totally stuck in your head.

Main Course

Difficulty: medium
Rating: No ratings yet

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Ingredients

Servings

1/2 cup Quinoa
8 oz Broccoli
2 unit Chicken Stock Concentrate
10 oz Pork Chop
1 clove Garlic
1 tsp Chili Powder
1 unit Red Pepper Jam
1 Lime
2 unit Scallions
1 tsp Garlic Powder
2 tsp Cooking Oil, tsp
2 tbsp Butter, tbsp
tsp Salt, tsp
tsp Black Pepper, tsp

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Original Source

www.hellofresh.com

Instructions

7 steps

1

Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce.

Peel and mince or grate garlic. Cut broccoli florets into bite-size pieces if necessary. Trim and thinly slice scallions, separating whites from greens; mince whites. Zest and quarter lime.
2

Melt 1 TBSP butter (2 TBSP for 4 servings) in a small pot over medium heat. Add garlic and half the chili powder to pot. Cook, stirring, until fragrant, 1-2 minutes.

Add quinoa, half the stock concentrates (you’ll use the rest later), 1 cup water (2 cups for 4), and a pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until quinoa is tender and water has absorbed, 15-20 minutes. Keep 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. TIP: Check broccoli after 10 minutes for doneness.
4

Meanwhile, pat pork* 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 pork chops, cook 1-2 minutes more on second side). Transfer pork to a plate. TIP: Wipe out any burned bits from pan.
5

Heat a drizzle of oil in same pan over medium heat. Add scallion whites and remaining chili powder; cook, stirring, until softened and fragrant, 1 minute.

Stir in ¼ cup water (1⁄3 cup for 4 servings), jam, and remaining stock concentrates. Cook, stirring and scraping up any browned bits from bottom of pan, until thickened, 2-3 minutes.

Remove pan from heat. Stir in ½ TBSP butter (1 TBSP for 4) and a squeeze of lime juice. Season with salt and pepper.
6

Return pork and any resting juices to pan with sauce; turn a few times to coat. Transfer pork to a cutting board; slice crosswise.
7

Fluff quinoa with a fork. Stir in lime zest, half the scallion greens, and a squeeze of lime juice. Season with salt and pepper.

Divide pork, quinoa, and broccoli between plates. Spoon remaining pan sauce over pork and top broccoli with a squeeze of lime juice. Garnish with remaining scallion greens and serve.

Pork is fully cooked when internal temperature reaches 145°.

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