Pork Chops & Raspberry-Dijon Pan Sauce

with Garlic Butter Rice & Sautéed Vegetables

40 MIN

+$0.99/serving 4 Servings

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with Chicken Breasts

From the Test Kitchen

For a dose of bold flavor in this savory dish, we’re topping pork chops with a tangy-sweet combo of mustard and our raspberry jalapeño spread and serving it all alongside a sautéed duo of tender green beans and bell peppers.
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Dietary Information

See nutrition facts for total fat, saturated fat, cholesterol, and sodium information

45g Of Protein

Nutrition

PER SERVING
Calories

640 Cals (est.)

View Full Nutrition

fresh

ingredients

4 Boneless, Skinless Chicken Breasts
1 cup Long Grain White Rice
2 Bell Peppers
¾ lb Green Beans
2 cloves Garlic
1 oz Garlic & Herb Flavored Butter
2 Tbsps Whole Grain Dijon Mustard
2 oz Raspberry Jalapeño Spread
1 oz Salted Butter
1 Tbsp Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)

step-by-step

instructions

Cook Along

1 Prepare the ingredients & start the sauce

Wash and dry the fresh produce. Cut off and discard any stem ends from the green beans; halve crosswise. Cut off and discard the stems of the peppers. Halve lengthwise; remove the ribs and seeds, then thinly slice crosswise. Peel and roughly chop 2 cloves of garlic. In a bowl, combine the mustard, raspberry spread, and 1/4 cup of water.

2 Make the garlic butter rice

Carefully rinse the rice (sifting through for any impurities). Drain thoroughly. In a medium pot, combine the rice, 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. Add the garlic-herb butter and stir until melted and combined. Cover to keep warm.

3 Cook the vegetables

Meanwhile, in a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the halved green beans and sliced peppers; season with salt and pepper. Cook, stirring occasionally, 5 to 6 minutes, or until lightly browned and slightly softened. 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

Pat the chicken dry with paper towels; season on both sides with salt, pepper, and the spice blend. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned chicken. Cook 6 to 9 minutes per side, or until browned and cooked through.* Leaving any browned bits (or fond) in the pan, transfer to a cutting board.

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

5 Make the pan sauce & serve your dish

To the pan of reserved fond, add the sauce (carefully, as the liquid may splatter). Cook, stirring frequently and scraping up any fond, 1 to 2 minutes, or until slightly thickened. Turn off the heat; stir in the plain butter until melted and combined. Slice the cooked chicken crosswise. Serve the sliced chicken with the garlic butter rice and cooked vegetables. Top the chicken with the pan sauce. Enjoy!