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Pan-Seared Pork Chops and Broccoli Rice

Pan-Seared Pork Chops and Broccoli Rice

with Cheddar Cheese Sauce

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This '80s-inspired dish has all the comforting flavours of the past, with a fresh '22 twist! Rice and broccoli boil together, while pork chops caramelize in the oven. A melty, creamy cheddar cheese sauce speckled with chives adds modern flair to this classic favourite.

Tags:Family Friendly

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking difficultyMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

340 g

Pork Chops, boneless

¾ cup

Parboiled Rice

227 g

Broccoli, florets

1 unit

Chicken Broth Concentrate

1 tbsp

Garlic Puree

2 tbsp

Cream Cheese


7 g


1 tbsp

Cream Sauce Spice Blend


½ cup

Cheddar Cheese, shredded


1.5 tsp

Dijon Mustard


Not included in your delivery

1 tbsp

Unsalted Butter*


1 cup



1.5 tbsp


¼ tsp


¼ tsp


Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories930 kcal
Fat39 g
Saturated Fat17 g
Carbohydrate85 g
Sugar10 g
Dietary Fiber5 g
Protein61 g
Cholesterol175 mg
Sodium1200 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensilsarrow down iconarrow down icon
Paper Towel
Medium Pot
Measuring Cups
Measuring Spoons
Baking Sheet
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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Before starting, preheat the oven to 425°F. Wash and dry all produce. Cut broccoli into bite-sized pieces. Finely chop chives. Pat pork dry with paper towels, then season with salt and pepper.


Heat a medium pot over medium heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then garlic puree and rice. Cook, stirring often, until fragrant, 2-3 min. Add broth concentrate,1 1/4 cups water and 1/8 tsp salt (dbl both for 4 ppl). Stir to combine, then bring to a boil over high heat.


Once boiling, add broccoli to rice without stirring, then reduce heat to medium-low. Cover and cook until rice is tender and liquid is absorbed, 15-18 min. Remove the pot from heat. Set aside, still covered.


While broccoli rice cooks, heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then pork. Pan-fry until golden, 2-3 min per side. Transfer pork to an unlined baking sheet. Roast in middle of the oven until cooked through, 10-12 min.**


While pork roasts, return the same pan to medium, then add 1 tbsp butter (dbl for 4 ppl). Swirl the pan until butter is melted, 30 sec. Sprinkle Cream Sauce Spice Blend into butter. Cook, stirring constantly, until a paste forms, 30 sec. Whisk in cream cheese and 1 cup milk (dbl for 4 ppl). Bring to a boil, constantly stirring, until sauce thickens slightly, 1-2 min. Remove the pan from heat. Stir in cheddar cheese and Dijon, then season with salt and pepper.


Fluff rice with a fork and stir in half the chives and half the cheddar cheese sauce. Divide broccoli rice and pork chops between plates. Spoon remaining cheddar cheese sauce over top. Sprinkle with remaining chives.