Hoisin-Glazed Pork Chops with Sautéed Broccoli & Aromatic Rice

Hoisin-Glazed Pork Chops

with Sautéed Broccoli & Aromatic Rice

30 MIN
4 Servings
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

Available Options

  • with Pork Chops
    includes 4 No Added Hormones, Antibiotic-Free, Certified Humane, Boneless, Center-Cut Pork Chops
  • with Chicken Breasts
    includes 4 No Added Hormones, Antibiotic-Free, Boneless, Skinless Chicken Breasts View recipe
    • with Pork Chops

    From the Test Kitchen

    This dish get a lift from a pan sauce made with savory-sweet hoisin sauce and citrusy ponzu––a beloved Japanese condiment. For more dynamic flavor, we're serving the pork with a side of rice cooked with a classic trio of aromatics: garlic, ginger, and scallions.
    CLICK FOR RECIPE CARD

    Get Plans
    • Nutrition
      PER SERVING
    • Calories
      670 Cals (est.)
    View Full Nutrition
    Nutrition Label
    Download

    Please note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.

    fresh
    ingredients
    Hoisin-Glazed Pork Chops with Sautéed Broccoli & Aromatic Rice
    Title
    • 4 Boneless, Center-Cut Pork Chops
    • 1 cup Long Grain White Rice
    • 1 lb Broccoli
    • ¼ cup Hoisin Sauce
    • 1 oz Salted Butter
    • 2 Tbsps Vegetarian Ponzu Sauce
    • ⅓ cup East Asian-Style Sautéed Aromatics
    • 1 tsp Black & White Sesame Seeds
    • 1 Tbsp Rice Vinegar
    • 1 Tbsp Sesame Oil
    • 2 cloves Garlic
    step-by-step
    instructions
    Cook Along Triangle Created with Sketch.
    Prepare the ingredients & make the glaze
    1 Prepare the ingredients & make the glaze

    Wash and dry the broccoli. Cut off and discard the bottom 1/2 inch of the stem; cut the broccoli into small florets. Peel and roughly chop 2 cloves of garlic. In a bowl, combine the ponzu sauce, hoisin sauce, and vinegar.

    Cook the rice
    2 Cook the rice

    Carefully rinse the rice (sifting through for any impurities). Drain thoroughly. In a medium pot, combine the rice, sautéed aromatics, a big pinch of salt, and 2 cups of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 13 to 15 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork.

    Cook the broccoli
    3 Cook the broccoli

    Meanwhile, in a large pan (nonstick, if you have one), heat the sesame oil on medium-high until hot. Add the broccoli florets; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until lightly browned. Add 1/4 cup of water (carefully, as the liquid may splatter). Loosely cover the pan with foil and cook, without stirring, 2 to 3 minutes, or until the broccoli is tender and the water has cooked off. Add the chopped garlic. Cook, stirring frequently, 1 to 2 minutes, or until softened. Transfer to a bowl. Taste, then season with salt and pepper if desired. Cover with foil to keep warm. Wipe out the pan.

    Cook the pork & serve your dish
    4 Cook the pork & serve your dish

    Pat the pork dry with paper towels. Season with salt and pepper on both sides. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned pork. Cook 4 to 5 minutes, or until lightly browned. Flip and cook 3 minutes. Add the butter and glaze (carefully, as the liquid may splatter). Cook, frequently spooning the glaze over the pork, 1 to 2 minutes for medium (the center may still be slightly pink), or until the pork is coated and cooked to your desired degree of doneness.* Turn off the heat. Serve the cooked pork (including any glaze from the pan) with the cooked rice and cooked broccoli. Garnish with the sesame seeds. Enjoy! 

    *The USDA recommends a minimum safe cooking temperature of 145°F for pork.

    Tips from Home Chefs

    Get Plans

    Hoisin-Glazed Pork Chops

    Prepare the ingredients & make the glaze
    1 Prepare the ingredients & make the glaze

    Wash and dry the broccoli. Cut off and discard the bottom 1/2 inch of the stem; cut the broccoli into small florets. Peel and roughly chop 2 cloves of garlic. In a bowl, combine the ponzu sauce, hoisin sauce, and vinegar.

    2 Cook the rice

    Carefully rinse the rice (sifting through for any impurities). Drain thoroughly. In a medium pot, combine the rice, sautéed aromatics, a big pinch of salt, and 2 cups of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 13 to 15 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork.

    Cook the rice
    Cook the broccoli
    3 Cook the broccoli

    Meanwhile, in a large pan (nonstick, if you have one), heat the sesame oil on medium-high until hot. Add the broccoli florets; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until lightly browned. Add 1/4 cup of water (carefully, as the liquid may splatter). Loosely cover the pan with foil and cook, without stirring, 2 to 3 minutes, or until the broccoli is tender and the water has cooked off. Add the chopped garlic. Cook, stirring frequently, 1 to 2 minutes, or until softened. Transfer to a bowl. Taste, then season with salt and pepper if desired. Cover with foil to keep warm. Wipe out the pan.

    4 Cook the pork & serve your dish

    Pat the pork dry with paper towels. Season with salt and pepper on both sides. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned pork. Cook 4 to 5 minutes, or until lightly browned. Flip and cook 3 minutes. Add the butter and glaze (carefully, as the liquid may splatter). Cook, frequently spooning the glaze over the pork, 1 to 2 minutes for medium (the center may still be slightly pink), or until the pork is coated and cooked to your desired degree of doneness.* Turn off the heat. Serve the cooked pork (including any glaze from the pan) with the cooked rice and cooked broccoli. Garnish with the sesame seeds. Enjoy! 

    *The USDA recommends a minimum safe cooking temperature of 145°F for pork.

    Cook the pork & serve your dish
    Browse Steps
    1 of 4