Ginger Apricot Pork Chops

🥘 Ingredients

• apricot jam
  2 tbsp
• black pepper
  1 tsp
• butter
  2 tbsp
• chicken stock concentrate
  1 c
• chili pepper
  1 piece
• ginger
  1 knob
• green beans
  8 oz
• jasmine rice
  ½ cup
• olive oil
  3 tbsp
• pork chops
  2 pieces
• salt
  1 tsp
• water
  1 c

🍳 Cookware

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

1. 

   1

   Preheat oven to 425°F. Wash and dry all produce. Peel and mince or grate ginger . Thinly slice chili pepper .

   ginger: 1 knob, chili pepper: 1 piece
2. 

   2

   Heat a drizzle of olive oil in a small pot over medium-high heat. Add half the ginger and cook, stirring, until fragrant ⏱️ 30 seconds . Add jasmine rice , ¾ cup water , and a pinch of salt . Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender ⏱️ 15 minutes . Keep covered off heat until ready to serve.

   olive oil: 3 tbsp, jasmine rice: ½ cup, water: 1 c, salt: 1 tsp
3. 

   3

   While rice cooks, toss green beans on a baking sheet with a drizzle of oil and a large pinch of salt and black pepper . Roast until browned and tender ⏱️ 12 minutes .

   green beans: 8 oz, black pepper: 1 tsp
4. 

   4

   Meanwhile, pat pork chops dry with paper towels; prick all over with a fork. 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 ⏱️ 4 minutes per side. Turn off heat; transfer to a cutting board. Wipe out pan.

   pork chops: 2 pieces
5. 

   5

   In a small bowl , combine apricot jam , chicken stock concentrate , and ¼ cup water. 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 ⏱️ 2 minutes . Remove from heat and stir in 1 tbsp butter until melted. Season with salt and pepper.

   apricot jam: 2 tbsp, chicken stock concentrate: 1 c, butter: 2 tbsp
6. 

   6

   Thinly slice pork crosswise. Fluff rice with a fork; stir in remaining 1 tbsp 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.