Ginger Apricot Pork Chops

🥘 Ingredients

• apricot jam
  2 unit
• butter
  2 tbsp
• chicken stock concentrate
  2 unit
• chili pepper (thinly sliced)
  2 unit
• ginger (minced or grated)
  2 thumb
• green beans
  12 oz
• jasmine rice
  1 c
• oil
• paper towels
• pepper
• pork chops
  24 oz
• salt
• water
  ¾ cup, ¼ cup

🍳 Cookware

• small pot
• baking sheet
• medium pan
• small bowl

1. 

   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 pepper .

   ginger: 2 thumb (minced or grated), chili pepper: 2 unit (thinly sliced)
2. 

   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 jasmine rice , 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, ⏱️ 18 minutes . Keep covered off heat until ready to serve.

   oil, jasmine rice: 1 c, water: ¾ cup, salt
3. 

   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, ⏱️ 15 minutes .

   green beans: 12 oz, oil, salt, pepper
4. 

   4

   Meanwhile, pat pork chops 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, ⏱️ 6 minutes per side. Turn off heat; transfer to a cutting board. Wipe out pan.

   pork chops: 24 oz, paper towels, salt, pepper, oil
5. 

   5

   In a small bowl , combine apricot jam , chicken stock concentrate , and 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, ⏱️ 3 minutes . Remove from heat and stir in butter until melted. Season with salt and pepper .

   apricot jam: 2 unit, chicken stock concentrate: 2 unit, water: ¼ cup, oil, butter: 1 tbsp, salt, pepper
6. 

   6

   Thinly slice pork crosswise. Fluff rice with a fork; stir in 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.

   butter: 1 tbsp, salt, pepper