Pan-Seared Pork Chops and Broccoli Rice
with Cheddar Cheese Sauce
This '80s-inspired dish has all the comforting flavours of the past, with a fresh '22 twist! Rice, broccoli and caramelized roasted pork chops doused in a melty, creamy cheddar cheese sauce speckled with chives. Modern flair to this classic favourite.
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
340 g
Pork Chops, boneless
¼ cup
Parboiled Rice
227 g
Broccoli
1 unit(s)
Chicken Broth Concentrate
1 tbsp
Garlic Puree
(May contain traces of: Wheat, Crustaceans, Fish, Mustard, Gluten, Sesame, Sulphites, Soy, Milk, Tree nuts, Egg)
2 unit(s)
Cream Cheese
(Contains: Milk)
7 g
Chives
10 g
Cream Sauce Spice Blend
(Contains: Wheat May contain traces of: Tree nuts, Milk, Mustard, Peanuts, Sesame, Soy, Sulphites)
½ cup
Cheddar Cheese, shredded
(Contains: Milk)
½ tbsp
Dijon Mustard
(Contains: Mustard May contain traces of: Fish, Milk, Sesame, Egg, Wheat, Crustaceans, Soy, Gluten, Sulphites)
Not included in your delivery
¼ tsp
Pepper*
1.5 tbsp
Oil*
1 cup
Milk*
1 tbsp
Unsalted Butter*
¼ tsp
Salt*
Nutrition Values
Utensils
Cooking Steps
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. Cover and cook until rice is tender and liquid is absorbed, 15-18 min. Remove the pot from heat. Set aside, still covered.
Meanwhile, 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.**
Meanwhile, heat the same pan over medium heat. When hot, add broccoli, 1 tbsp butter and 3 tbsp water (dbl both for 4 ppl). Cook, stirring occasionally, until broccoli is tender-crisp, 5-6 min. Season with salt and pepper, to taste. Transfer to a plate and cover to keep warm.
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 rice, broccoli and pork chops between plates. Spoon remaining cheddar cheese sauce over top. Sprinkle with remaining chives.
