Sweet 'n' Spicy Apricot Pork Chops

🥘 Ingredients

• Korean chili flakes
  2 tsp
• apricot jam
  2 unit
• butter
  2 tbsp
• carrots
  24 oz
• cooking oil
  4 tsp
• garlic powder
  2 tsp
• green beans
  12 oz
• pepper
• ponzu sauce
  24 ml
• pork chops
  20 oz
• salt
• scallions
  4 unit
• sriracha
  2 tsp

🍳 Cookware

• baking sheet
• large pan

1. 

   1

   Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. Trim, peel, and cut carrots into ½-inch-thick pieces on a diagonal (if carrots are on the larger side, halve lengthwise first). Toss carrots on one side of a baking sheet with a drizzle of cooking oil , Korean chili flakes (use less if you prefer less heat), and salt . Roast on top rack for ⏱️ 10 minutes (you'll add more to the sheet then).

   carrots: 24 oz, cooking oil: 4 tsp, Korean chili flakes: 2 tsp, salt
2. 

   2

   Trim green beans if necessary. Trim and thinly slice scallions , separating whites from greens.

   green beans: 12 oz, scallions: 4 unit
3. 

   3

   Pat pork chops dry with paper towels and season all over with salt and pepper . Heat a drizzle of oil in a large pan over medium-high heat. Add pork and cook until browned and cooked through, ⏱️ 4-6 minutes per side. Turn off heat; transfer to a cutting board to rest and tent with foil to keep warm. Wipe out pan.

   pork chops: 20 oz, salt, pepper
4. 

   4

   Once carrots have roasted for 10 minutes, carefully toss green beans on opposite side of sheet with a drizzle of oil, garlic powder , salt , and pepper . Return to top rack until veggies are browned and tender, ⏱️ 12-15 minutes more.

   garlic powder: 2 tsp, salt, pepper
5. 

   5

   When veggies have 5 minutes of roasting remaining, heat a drizzle of oil in pan used for pork over medium heat. Add scallion whites; cook, stirring, until fragrant, ⏱️ 1 minute . Add apricot jam , ponzu sauce , sriracha , and ¼ cup water (1⁄3 cup for 4 servings) to pan. Cook, stirring, until thickened, ⏱️ 1-3 minutes . TIP: If sauce seems too thick, stir in more water 1 tsp at a time. Remove from heat and stir in butter until melted. Season with salt and pepper to taste.

   apricot jam: 2 unit, ponzu sauce: 24 ml, sriracha: 2 tsp, butter: 2 tbsp, salt, pepper
6. 

   6

   Slice pork crosswise. Divide pork and veggies between plates. Spoon sauce over pork and garnish with scallion greens. Serve. **Pork is fully cooked when internal temperature reaches 145°.**