with Garlicky Broccoli & Chili-Roasted Carrots
Web Description: “This meal is my JAM!” is what we’re pretty sure you’ll be saying after just one bite of these savory-sweet pork chops. Apricot jam blends with umami-rich ponzu and spicy Sriracha to make a tangy pan sauce with just enough heat to fire on all cylinders. You’ll serve it with chili-roasted carrots and garlicky roasted broccoli. Flavorful, unique, memorable—this meal’s about to get totally stuck in your head.
Allergens
Utensils
Tags
Carrots
12 ounce
Korean Chili Flakes
1 teaspoon
Broccoli Florets
8 ounce
Scallions
2 unit
Chicken Cutlets
10 ounce
Garlic Powder
1 teaspoon
Apricot Jam
1 unit
Ponzu Sauce
12 milliliters
Sriracha
1 teaspoon
Salt
Pepper
Cooking Oil
4 teaspoon
Butter
1 tablespoon
• Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. • Trim, peel, and cut carrots on a diagonal into ½-inch-thick pieces (if carrots are on the larger side, halve lengthwise first). • Toss carrots on one side of a baking sheet with a drizzle of oil, chili flakes (use less if you prefer less heat), and salt. Roast on top rack for 5 minutes (you’ll add more to the sheet then).
• Cut broccoli into bite-sized pieces if necessary. Trim and thinly slice scallions, separating whites from greens.
• 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, 4-6 minutes per side. Turn off heat; transfer to a cutting board to rest and tent with foil to keep warm. Wipe out pan. **Swap in chicken for pork; cook until browned and cooked through, 3-5 minutes per side.**
• Once carrots have roasted for 5 minutes, carefully toss broccoli on opposite side of sheet with a drizzle of oil, garlic powder, salt, and pepper. • Return to top rack until veggies are browned and tender, 15-20 minutes more.
• Once veggies are almost done roasting, heat a drizzle of oil in pan used for pork over medium heat. Add scallion whites; cook, stirring, until fragrant, 1 minute. • Add jam, ponzu, Sriracha, and ¼ cup water (1⁄3 cup for 4 servings) to pan. Cook, stirring, until thickened, 1-3 minutes. TIP: If sauce seems too thick, stir in more water 1 tsp at a time. • Remove from heat and stir in 1 TBSP butter (2 TBSP for 4) until melted. Season with salt and pepper to taste. **Use pan used for chicken here.**
• Slice pork crosswise. • Divide pork and veggies between plates. Spoon sauce over pork and garnish with scallion greens. Serve. **Slice chicken crosswise.** ***Chicken is fully cooked when internal temperature reaches 165°.***
460
kcal
Calories
20
g
Fat
6
g
Saturated Fat
37
g
Carbohydrate
22
g
Sugar
8
g
Dietary Fiber
37
g
Protein
120
mg
Cholesterol
550
mg
Sodium
with Garlicky Green Beans & Chili-Roasted Carrots
with Garlicky Green Beans & Chili-Roasted Carrots
with Garlicky Green Beans & Chili-Roasted Carrots
with Garlicky Green Beans & Chili-Roasted Carrots
with Garlicky Green Beans & Chili-Roasted Carrots
with Garlicky Green Beans & Chili-Roasted Carrots
with Garlicky Green Beans & Chili-Roasted Carrots
with Garlicky Green Beans & Chili-Roasted Carrots
with Tomato, Garlicky White Sauce, Almonds & Hot Sauce
