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Raspberry-Dijon Pork Chops
with Garlic-Herb Rice & Sautéed Vegetables
35 MIN
2 Servings
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 pepper.
CLICK FOR RECIPE CARD
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NutritionPER SERVING
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Calories750 Cals (est.)
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fresh
ingredients
Title
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½ cup Long Grain White Rice
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2 Boneless, Center-Cut Pork Chops
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1 Tbsp Whole Grain Dijon Mustard
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1 oz Raspberry Jalapeño Spread
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1 Tbsp Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)
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1 Bell Pepper
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6 oz Green Beans
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1 oz Garlic & Herb Flavored Butter
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2 cloves Garlic
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1 oz Salted Butter
step-by-step
instructions
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 stem of the pepper. 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 2 tablespoons of water.
2
Make the garlic-herb 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 1 cup 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 medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the halved green beans and sliced pepper; season with salt and pepper. Cook, stirring occasionally, 4 to 5 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 pork
Pat the pork dry with paper towels; season on both sides with salt, pepper, and enough of the spice blend to coat (you may have extra). In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned pork. Cook 4 to 6 minutes per side for medium (the center may still be slightly pink), or until browned and cooked to your desired degree of doneness.* Leaving any browned bits (or fond) in the pan, transfer to a cutting board and let rest at least 5 minutes.
*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, 30 seconds to 1 minute, or until slightly thickened. Turn off the heat; stir in the plain butter until melted and combined. Slice the rested pork crosswise. Serve the sliced pork with the garlic-herb rice and cooked vegetables. Top the pork with the pan sauce. Enjoy!
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 stem of the pepper. 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 2 tablespoons of water.
2
Make the garlic-herb 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 1 cup 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 medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the halved green beans and sliced pepper; season with salt and pepper. Cook, stirring occasionally, 4 to 5 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 pork
Pat the pork dry with paper towels; season on both sides with salt, pepper, and enough of the spice blend to coat (you may have extra). In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned pork. Cook 4 to 6 minutes per side for medium (the center may still be slightly pink), or until browned and cooked to your desired degree of doneness.* Leaving any browned bits (or fond) in the pan, transfer to a cutting board and let rest at least 5 minutes.
*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, 30 seconds to 1 minute, or until slightly thickened. Turn off the heat; stir in the plain butter until melted and combined. Slice the rested pork crosswise. Serve the sliced pork with the garlic-herb rice and cooked vegetables. Top the pork with the pan sauce. Enjoy!
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