• Wash and dry produce. • In a small pot, combine rice, 3⁄4 cup water (1 1⁄2 cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. • Keep covered off heat until ready to serve.

• Meanwhile, trim and halve zucchini lengthwise; cut crosswise into 1⁄4-inch- thick half-moons. Trim and thinly slice scallions, separating whites from greens.

• Heat a large drizzle of oil in a large pan over medium-high heat. Add zucchini and season with salt and pepper. • Cook, stirring occasionally, until softened and lightly browned, 5-7 minutes (7-10 minutes for 4 servings). Turn off heat; transfer to a plate and tent with foil to keep warm. Wipe out pan.

• While zucchini cooks, pat pork* dry with paper towels; season all over with garlic powder, salt, and pepper. • Heat a drizzle of oil in pan used for zucchini 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. Wipe out pan.

• Heat a drizzle of oil in pan used for pork over medium-low heat. Add scallion whites and cook, stirring occasionally, until softened and fragrant, 1-2 minutes. • Stir in jam, stock concentrates, 1⁄4 cup water, and 1 TBSP butter (1/3 cup water and 2 TBSP butter for 4 servings); cook, stirring occasionally, until sauce has thickened, 2-4 minutes. • Remove from heat and stir in crème fraîche until combined. Taste and season with salt and pepper if desired.

• Fluff rice with a fork. Thinly slice pork crosswise. • Divide rice and zucchini between plates. Top rice with pork and drizzle with pan sauce. Garnish with scallion greens and serve. ***Pork is fully cooked when internal temperature reaches 145°.***