Roasted Pork Chops & Ponzu Broccoli

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with Garlic Onion Dressing & Pre-Cooked Brown Rice

with Boneless, Center-Cut Pork Chops

Tender pork chops are coated in our savory black bean-chile sauce before roasting in the oven alongside verdant broccoli florets. It's served with hearty pre-cooked brown rice and a finishing drizzle of garlic dressing.

Details

Nutrition per serving

Ingredients

2 each

Boneless, Center-Cut Pork Chops

10 oz

Cooked Brown Rice

8 oz

Broccoli Florets

1 tbsp

Vegetarian Ponzu Sauce

3 tbsp

Roasted Garlic Onion Dressing

3 tbsp

Savory Black Bean-Chile Sauce

1 tsp

Black & White Sesame Seeds

Note: Measurements are for 2 serving recipes.

Instructions

step 1

Prepare the pork

Preheat the oven to 450°F. Wash and dry the fresh produce. Line 1 sheet pan (or 2 sheet pans for 4 servings) with foil. Pat the pork dry with paper towels; season with salt and pepper on both sides. In a large bowl, combine the black bean-chile sauce and a drizzle of olive oil. Add the seasoned pork and toss to coat. Transfer to one side of the sheet pan(s). Top with any remaining sauce.

step 2

Roast the pork & broccoli

Transfer the broccoli to the other side of the sheet pan(s); drizzle with olive oil and season with salt and pepper. Toss to coat and arrange in an even layer. Roast 12 to 14 minutes for medium (the center may still be slightly pink), or until the pork is cooked to your desired degree of doneness and the broccoli is tender when pierced with a fork. Remove from the oven. Evenly top the roasted broccoli with the ponzu sauce; stir to coat.

step 3

Warm the rice & serve your dish

Once the pork and broccoli have roasted about 10 minutes, cut a 1-inch vent in the package of rice. Microwave on high 1 to 2 minutes, or until heated through. Transfer to a bowl. Drizzle with olive oil; season with salt and pepper. Stir to combine. Serve the roasted pork with the finished broccoli and warmed rice. Drizzle the pork with the dressing. Garnish with the sesame seeds. Enjoy!