with Garlicky Broccoli & 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 broccoli. Flavorful, unique, memorable—this meal’s about to get totally stuck in your head.
Allergens
Utensils
Tags
Ponzu Sauce
12 milliliters
Apricot Jam
1 unit
Carrots
12 ounce
Broccoli
8 ounce
Korean Chili Flakes
1 teaspoon
Chicken Cutlets
12 ounce
Scallions
2 unit
Sriracha
1 teaspoon
Garlic Powder
1 teaspoon
Butter
1 tablespoon (tbsp)
Cooking Oil
4 teaspoon (tsp)
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 (⅓ 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.
510
kcal
Calories
20
g
Fat
6
g
Saturated Fat
38
g
Carbohydrate
22
g
Sugar
8
g
Dietary Fiber
44
g
Protein
140
mg
Cholesterol
610
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 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 Broccoli & Chili-Roasted Carrots
with Garlicky Green Beans & Chili-Roasted Carrots
with Garlicky Green Beans & Chili-Roasted Carrots
with Garlicky Asparagus & Chili-Roasted Carrots
with Garlicky Green Beans & Chili-Roasted Carrots
with Garlicky Broccoli & Chili-Roasted Carrots
with Garlicky Green Beans & Chili-Roasted Carrots
with Garlicky Green Beans & Chili-Roasted Carrots
