Hoisin-Glazed Pork Chops with Sautéed Broccoli & Aromatic Rice

Hoisin-Glazed Pork Chops

with Sautéed Broccoli & Aromatic Rice

30 MIN
+$1.99/serving 4 Servings
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  • with Pork Chops
    includes 4 No Added Hormones, Antibiotic-Free, Certified Humane, Boneless, Center-Cut Pork Chops View recipe
  • with Chicken Breasts
    includes 4 No Added Hormones, Antibiotic-Free, Boneless, Skinless Chicken Breasts
  • with Chicken Breasts

    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.
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    • Nutrition
      PER SERVING
    • Calories
      660 Cals (est.)
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    ingredients
    Hoisin-Glazed Pork Chops with Sautéed Broccoli & Aromatic Rice
    Title
    • 4 Boneless, Skinless Chicken Breasts
    • 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
    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 chicken & serve your dish
    4 Cook the chicken & serve your dish

    Pat the chicken 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 chicken. Cook 6 to 9 minutes, or until lightly browned. Flip and cook 5 minutes. Add the butter and glaze (carefully, as the liquid may splatter). Cook, frequently spooning the glaze over the chicken, 1 to 3 minutes, or until the chicken is coated and cooked through.* Turn off the heat. Serve the cooked chicken (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 165°F for chicken.

    Tips from Home Chefs

    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 chicken & serve your dish

    Pat the chicken 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 chicken. Cook 6 to 9 minutes, or until lightly browned. Flip and cook 5 minutes. Add the butter and glaze (carefully, as the liquid may splatter). Cook, frequently spooning the glaze over the chicken, 1 to 3 minutes, or until the chicken is coated and cooked through.* Turn off the heat. Serve the cooked chicken (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 165°F for chicken.

    Cook the chicken & serve your dish
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