Name:

HF Ponzu Plum Pork Chops

Description

With Cauliflower Rice & Sesame Roasted Broccoli

Serves 2 or 4

Prep Time: 5 minutes

Cook Time: 35 minutes

Calories: 570

Ingredients
8 oz Broccoli Florets (16 oz for 4 servings)
2 scallions
1 Thumb Ginger (2 Thumbs for 4)
.75 oz Sesame Dressing (1.5 oz for 4)
6 oz Cauliflower Rice (12 oz for 4)
12 ml Ponzu Sauce (24 ml for 4)
1 TBSP Plum Jam (2 TBSP for 4)
1 tsp Garlic Powder (2 tsp for 4)
1/2 tsp Sriracha (1 tsp for 4)
1 TBSP Cornstarch (2 TBSP for 4)
10 oz Pork Chops (20 oz for 4)

Instructions
1. Prep
Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce.
Cut broccoli into bite sized pieces if necessary. Trim and thinly slice scallions, separating whites from greens. Peel and mince or grate ginger.
2. Roast Broccoli
Toss broccoli on a baking sheet with a drizzle of oil, salt, and pepper. Roast on top rack until browned and tender, 15-20 minutes.
Once broccoli is browned and tender, carefully toss with the dressing.
3. Start Cauliflower & Mix
While broccoli roasts, place cauliflower rice in a medium (large for 4) microwave-safe bowl. Cover bowl with plastic wrap and pok a few holes in wrap. Microwave until tender, about 5 minutes.
Meanwhile, in a small bowl, stir together ponzu, jam, half the garlic powder, sriracha, half the cornstarch, and 1/4 cup water (1/3 cup for 4) until no lumps remain.
4. Finish Cauliflower
Once cauliflower rice is tender, heat a drizzle of oil in a large pan over medium high heat. Addscallion whites, ginger, and remaining garlic powder; cook, stirring until fragrant, 1 minute.
Stir cauliflower rice into pan. Season with salt and pepper. Remove from heat; cover to keep warm.
5. Cook Pork
Pat pork dry with paper towels; prick all over with a fork. Season all over with salt and pepper, then coat in remaining cornstarch.
Heat a large drizzle of oil in a second large pan over medium high heat. Add pork and cook until browned and cooked through, 4-6 minutes per side.
Turn off heat; transfer pork to a cutting board to rest. Wipe out pan.
6. Cook Sauce
Return pan used for pork to medium heat. Add sauce and cook, stirring, until thickened, 1-2 minutes.
Stir in 1 TBSP butter (2 TBSP for 4) until melted. Season with salt and pepper.
Transfer pork to pan with sauce; turn to coat.
7. Serve
Warm pan with cauliflower rice over medium high heat if needed; stir in half the scallion greens and 1 TBSP butter (2 TBSP for 4).
Slice pork crosswise.
Divide broccoli, cauliflower rice, and pork between plates. Drizzle pork and cauliflower rice with any remaining sauce and sprinkle with remaining scallion greens, serve.

Length

40

Calories

570

Servings

2

Date Created

Created By

Jade Smidt

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