with Garlicky Green Beans & Chili-Roasted Carrots
“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 green beans. 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
Green Beans
6 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 10 minutes (you’ll add more to the sheet then).
• Trim green beans 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 or beef for pork; cook chicken until browned and cooked through, 3-5 minutes per side, or cook beef to desired doneness, 4-7 minutes per side.**
• Once carrots have roasted for 10 minutes, carefully toss green beans 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, 12-15 minutes more.
• When veggies have 5 minutes of roasting remaining, 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 or beef here.**
• Slice pork crosswise. • Divide pork and veggies between plates. Spoon sauce over pork and garnish with scallion greens. Serve. **Slice chicken or beef against the grain.** ***Chicken is fully cooked when internal temperature reaches 165°.***
450
kcal
Calories
19
g
Fat
6
g
Saturated Fat
37
g
Carbohydrate
23
g
Sugar
8
g
Dietary Fiber
35
g
Protein
120
mg
Cholesterol
530
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
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with Garlicky Green Beans & Chili-Roasted Carrots
with Garlicky Green Beans & Chili-Roasted Carrots