Ginger Apricot Glazed Pork Chops with Buttery Rice and Roasted Green Beans

These ginger apricot glazed pork chops are the perfect quick and satisfying dinner. The pork chops are pan-seared to golden perfection, then coated in a luscious sauce made from fresh ginger, apricot jam and a touch of chili for heat. Served over a bed of buttery jasmine rice and alongside crisp roasted green beans, every bite is a balance of sweet, savory and spicy.

This recipe comes together in just 35 minutes, making it ideal for busy weeknights. The rice soaks up all the flavorful pan sauce, while the green beans add a fresh, crunchy contrast. It’s a complete meal that feels special but is deceptively simple to prepare.

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Ingredients

6 ounce Green BeansView ingredient guideLike ingredientDislike ingredient

1 unit Apricot JamView ingredient guideLike ingredientDislike ingredient

12 ounce Pork ChopsView ingredient guideLike ingredientDislike ingredient

0.5 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 thumb GingerView ingredient guideLike ingredientDislike ingredient

1 unit Chili PepperView ingredient guideLike ingredientDislike ingredient

5 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat your oven to 425°F. Line a baking sheet with foil or parchment paper.
2. Trim the ends off the green beans and place them on the prepared baking sheet. Drizzle with 2 teaspoons of cooking oil, season with salt and pepper and toss to coat. Roast for 15-20 minutes, until tender and slightly charred.
3. While the green beans roast, cook the rice: In a small saucepan, combine the jasmine rice, 1 cup of water and a pinch of salt. Bring to a boil, then reduce heat to low, cover and simmer for 15 minutes until the water is absorbed. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork and stir in 1 tablespoon of butter.
4. Pat the pork chops dry with paper towels and season both sides with salt and pepper. Peel and grate the ginger (or mince finely). Thinly slice the chili pepper (remove seeds for less heat).
5. Heat 1 tablespoon of cooking oil in a large skillet over medium-high heat. Add the pork chops and cook until golden brown and cooked through, about 4-5 minutes per side (depending on thickness). Transfer to a plate and tent with foil.
6. Reduce the heat to medium. Add the remaining 2 teaspoons of oil to the skillet, then add the grated ginger and sliced chili. Cook for 30 seconds until fragrant. Stir in the apricot jam, chicken stock concentrate and 2 tablespoons of water. Cook, stirring, until the jam melts and the sauce thickens slightly, about 1-2 minutes. Remove from heat and stir in the remaining 1 tablespoon of butter until melted.
7. Return the pork chops to the skillet, turning to coat in the sauce. Serve the pork chops over the buttery rice, with roasted green beans on the side. Spoon any extra sauce over the top.

Recipe Tips

FAQ

Can I use a different type of rice?

Yes, you can substitute basmati or long-grain white rice. Adjust the cooking time and water ratio according to the package instructions.

What can I use instead of apricot jam?

Peach jam or orange marmalade work well as substitutes, offering a similar sweet and fruity flavor.

How do I know when the pork chops are done?

The pork chops are cooked through when they reach an internal temperature of 145°F. If you don’t have a thermometer, cut into the thickest part; the meat should be opaque with no pink.