Five-Spice Pork Chops with Plum Sauce, Chinese Broccoli & Purple Sweet Potato

Five-Spice Pork Chops

with Plum Sauce, Chinese Broccoli & Purple Sweet Potato

Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
Carb Conscious
These meals have 48g or less of net carbs (total carbs minus dietary fiber) per serving. They replace refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains.
600 Calories Or Less
Coming in at 600 calories or less per serving, these recipes are ideal for those choosing to monitor their caloric intake without sacrificing flavor. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
Wellness Grain
These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.
Pescatarian
These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.
To view a recipe's full nutrition information, head to your Upcoming page at blueapron.com, click on a specific recipe, then head to the Nutrition tab and select 'View Full Nutrition.' Nutrition Facts Panels are available up to 1.5 weeks in advance

From the Test Kitchen

This purple sweet potato, also known as Okinawan sweet potato, isn’t even a member of the potato family—it’s part of the same family as morning glory, or water spinach. The plant is native to the Americas and landed in Japan sometime in the 1500s. It grew so well there that it became popular in many Japanese dishes and now can be found throughout Asia and the Pacific.

Get Plans
  • Nutrition
    PER SERVING
  • Calories
    Cals (est.)
fresh
ingredients
Five-Spice Pork Chops with Plum Sauce, Chinese Broccoli & Purple Sweet Potato
Title
  • 8 oz Chinese Broccoli
  • 2 cloves Garlic
  • 2 Plums
  • 2 Scallions
  • 1 Small Piece Ginger
  • 7 to 8 oz Purple Sweet Potato
  • 1 Shallot
  • 2 Boneless Pork Loin Chops
  • ½ tsp Chinese Five-Spice Powder
  • 2 Tbsps Soy Sauce
  • 1 Tbsp Butter
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Prepare your ingredients:
1 Prepare your ingredients:
Heat a medium pot of salted water to boiling on high. Wash and dry the fresh produce. Cut the bunch of Chinese broccoli in half crosswise. Smash and peel the garlic cloves, then roughly chop them. Pit and small dice the plums. Cut the scallions in half crosswise, then thinly slice them lengthwise. Peel and mince the ginger. Peel and cut the sweet potato into bite-sized pieces. Peel and slice the shallot.
Cook the sweet potato:
2 Cook the sweet potato:
Add the sweet potato to the pot of boiling water. Cook 11 to 13 minutes, or until tender when pierced with a fork. Using a slotted spoon, transfer the sweet potato to a bowl, leaving the boiling water in the pot.
Cook the pork & plum sauce:
3 Cook the pork & plum sauce:
While the sweet potato cooks, pat the pork chops dry with paper towels. Sprinkle the five-spice powder and some salt all over the pork. In a large pan, heat a little olive oil on medium until hot. Add the pork and cook 4 to 5 minutes on the first side, or until browned. Flip over the pork, then add the shallot, ginger, plums, and soy sauce. Simmer the sauce for 3 to 4 minutes, or until the plums are softened and the pork is cooked through. Remove from the heat and allow the pork to rest.
Cook the Chinese broccoli:
4 Cook the Chinese broccoli:
Add the Chinese broccoli to the boiling water used for the sweet potato. Cook about 2 minutes, or until bright green and tender-crisp. (It’s ok that the water may be a little purple from the sweet potato.) Drain and transfer the cooked Chinese broccoli to a bowl.
Make the garlic-scallion butter:
5 Make the garlic-scallion butter:
Wipe out the pot used for the Chinese broccoli. Add the butter and garlic and heat it on medium-high, stirring for about 1 to 2 minutes, or until the butter and garlic both turn golden brown. Stir in the scallions and cook for about 30 seconds, or until fragrant. Divide the garlic-scallion butter between the bowls of sweet potato and Chinese broccoli. Toss each to coat them in the butter and season them both with salt to taste.
Plate your dish:
6 Plate your dish:
Place a piece of pork on each of 2 plates. Top each piece with half the plum sauce. Divide the Chinese broccoli and sweet potato between the 2 plates. Enjoy!

Tips from Home Chefs

Get Plans

Five-Spice Pork Chops

Prepare your ingredients:
1 Prepare your ingredients:
Heat a medium pot of salted water to boiling on high. Wash and dry the fresh produce. Cut the bunch of Chinese broccoli in half crosswise. Smash and peel the garlic cloves, then roughly chop them. Pit and small dice the plums. Cut the scallions in half crosswise, then thinly slice them lengthwise. Peel and mince the ginger. Peel and cut the sweet potato into bite-sized pieces. Peel and slice the shallot.
2 Cook the sweet potato:
Add the sweet potato to the pot of boiling water. Cook 11 to 13 minutes, or until tender when pierced with a fork. Using a slotted spoon, transfer the sweet potato to a bowl, leaving the boiling water in the pot.
Cook the sweet potato:
Cook the pork & plum sauce:
3 Cook the pork & plum sauce:
While the sweet potato cooks, pat the pork chops dry with paper towels. Sprinkle the five-spice powder and some salt all over the pork. In a large pan, heat a little olive oil on medium until hot. Add the pork and cook 4 to 5 minutes on the first side, or until browned. Flip over the pork, then add the shallot, ginger, plums, and soy sauce. Simmer the sauce for 3 to 4 minutes, or until the plums are softened and the pork is cooked through. Remove from the heat and allow the pork to rest.
4 Cook the Chinese broccoli:
Add the Chinese broccoli to the boiling water used for the sweet potato. Cook about 2 minutes, or until bright green and tender-crisp. (It’s ok that the water may be a little purple from the sweet potato.) Drain and transfer the cooked Chinese broccoli to a bowl.
Cook the Chinese broccoli:
Make the garlic-scallion butter:
5 Make the garlic-scallion butter:
Wipe out the pot used for the Chinese broccoli. Add the butter and garlic and heat it on medium-high, stirring for about 1 to 2 minutes, or until the butter and garlic both turn golden brown. Stir in the scallions and cook for about 30 seconds, or until fragrant. Divide the garlic-scallion butter between the bowls of sweet potato and Chinese broccoli. Toss each to coat them in the butter and season them both with salt to taste.
6 Plate your dish:
Place a piece of pork on each of 2 plates. Top each piece with half the plum sauce. Divide the Chinese broccoli and sweet potato between the 2 plates. Enjoy!
Plate your dish:
Browse Steps
1 of 6