Sweet ’n’ Spicy Apricot Pork Chops

🥘 Ingredients

• apricot jam
  2 tbsp
• butter
  2 tbsp
• carrots
  1 unit
• cooking oil
  2 tbsp
• garlic powder
  1 tsp
• green beans
  1 unit
• korean chili flakes
  1 tsp
• ponzu sauce
  2 tbsp
• pork chops
  2 unit
• scallions
  1 unit
• sriracha
  1 tbsp

🍳 Cookware

• baking sheet
• large pan

1. 

   1

   carrots korean chili flakes green beans scallions pork chops garlic powder apricot jam ponzu sauce sriracha cooking oil butter

   carrots: 1 unit, korean chili flakes: 1 tsp, green beans: 1 unit, scallions: 1 unit, pork chops: 2 unit, garlic powder: 1 tsp, apricot jam: 2 tbsp, ponzu sauce: 2 tbsp, sriracha: 1 tbsp, cooking oil: 2 tbsp, butter: 2 tbsp
2. 

   2

   Adjust rack to top position and preheat oven to 425°F. Wash and dry produce. Trim, peel, and cut carrots on a diagonal into ½-inch-thick pieces. Toss carrots on one side of a baking sheet with a drizzle of cooking oil, korean chili flakes, and salt. Roast on top rack ⏱️ 10 minutes .
3. 

   3

   Trim green beans if necessary. Trim and thinly slice scallions, separating whites from greens.
4. 

   4

   Pat pork chops dry with paper towels and season all over with salt and pepper. Heat a drizzle of cooking oil in a large pan over medium-high heat. Add pork chops and cook until browned and cooked through ⏱️ 4 minutes per side. Turn off heat; transfer to a cutting board to rest and tent with foil to keep warm. Wipe out pan.
5. 

   5

   Once carrots have roasted for ⏱️ 10 minutes , carefully toss green beans on opposite side of sheet with a drizzle of cooking oil, garlic powder, salt, and pepper. Return to top rack until veggies are browned and tender ⏱️ 12 minutes .
6. 

   6

   When veggies have ⏱️ 5 minutes of roasting remaining, heat a drizzle of cooking oil in pan used for pork over medium heat. Add scallion whites; cook, stirring, until fragrant ⏱️ 1 minute . Add apricot jam, ponzu sauce, sriracha, and ¼ cup water to pan. Cook, stirring, until thickened ⏱️ 2 minutes . TIP: If sauce seems too thick, stir in more water 1 tsp at a time. Remove from heat and stir in butter until melted. Season with salt and pepper to taste.
7. 7

   Slice pork chops crosswise. Divide pork and veggies between plates. Spoon sauce over pork and garnish with scallion greens. Serve.