Pork Chops & Strawberry-Dijon Pan Sauce

with Garlic Butter Rice & Roasted Romanesco

45 MIN

+$0.99/serving 2 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 strawberry jalapeño spread and serving it all alongside a duo of buttery white rice and roasted romanesco tossed in parmesan.

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Dietary Information

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

45g Of Protein Wheat Free

Nutrition

PER SERVING
Calories

690 Cals (est.)

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fresh

ingredients

2 Boneless, Skinless Chicken Breasts
½ cup Long Grain White Rice
1 head Romanesco Cauliflower
½ oz Garlic & Herb Flavored Butter
1 Tbsp Whole Grain Dijon Mustard
1 oz Strawberry Jalapeño Spread
½ oz Salted Butter
½ Tbsp Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)
¼ cup Grated Parmesan Cheese

step-by-step

instructions

Cook Along

1 Prepare the ingredients & start the sauce

Preheat the oven to 450°F. Wash and dry the fresh produce. Cut out and discard the core of the cauliflower; cut into small florets. In a bowl, combine the mustard, strawberry spread, and 2 tablespoons of water (or 4 tablespoons for 4 servings).

2 Roast & finish the cauliflower

Place the cauliflower florets on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 22 to 26 minutes, or until browned and tender when pierced with a fork. Transfer to a large bowl. Add the parmesan; toss to coat.

3 Make the garlic butter rice

Meanwhile, carefully rinse the rice (sifting through for any impurities). Drain thoroughly. In a medium pot, combine the rice, a big pinch of salt, and 1 cup of water (or 2 cups for 4 servings). 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.

4 Cook the chicken

Meanwhile, pat the chicken dry with paper towels; season on both sides with salt, pepper, and the spice blend. In a medium nonstick pan (or large for 4 servings), 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. When cool enough to handle, slice the cooked chicken crosswise.

The USDA recommends a minimum safe cooking temperature of 165°F for chicken.

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, 30 seconds to 1 minute, or until slightly thickened. (For a thicker consistency, continue cooking the sauce. For a thinner consistency, add 1 tablespoon of water at a time to loosen.) Turn off the heat; stir in the plain butter until melted and combined. Taste, then season with salt and pepper if desired. Serve the sliced pork with the garlic butter rice and finished cauliflower. Top the pork with the pan sauce. Enjoy!