BBQ Rubbed Pork Chops with Peach Pan Sauce, Lemony Green Beans &Amp; Garlic Rice

This recipe proves that a little pan sauce goes a long way. In just three minutes, you can transform simple pork chops into a restaurant-worthy meal with a glossy, sweet-and-tangy sauce made from peach jam, chicken stock and lemon juice. The smoky BBQ rub adds depth, while the lemony green beans and garlic rice round out the plate perfectly.

It’s a quick and satisfying weeknight dinner that feels special but requires minimal effort. The pork chops are seared until golden, then finished in the sauce for extra flavor. Serve with a squeeze of fresh lemon for brightness.

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Ingredients

1 clove GarlicView ingredient guideLike ingredientDislike ingredient

0.5 cup RiceView ingredient guideLike ingredientDislike ingredient

10 ounce Pork ChopsView ingredient guideLike ingredientDislike ingredient

1 tablespoon Sweet and Smoky BBQ SeasoningView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

6 ounce Green BeansView ingredient guideLike ingredientDislike ingredient

1 unit Peach JamView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

2 teaspoon Cooking OilView ingredient guideLike ingredientDislike ingredient

1 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

2 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to top position and preheat oven to 425°F. Wash and dry produce. Peel and mince garlic. Zest and quarter lemon.
2. Heat a drizzle of oil in a small pot over medium-high heat. Add garlic; cook, stirring, until fragrant, 30 seconds. Stir in rice, ¾ cup water (1½ cups for 4 servings) and a pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.
3. While rice cooks, trim green beans if necessary. Toss on a baking sheet with a drizzle of olive oil, salt and pepper. Roast on top rack until browned and tender, 12-15 minutes.
4. Meanwhile, pat pork dry with paper towels. Season all over with BBQ Seasoning, salt and pepper. Heat a drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add pork and cook until browned and cooked through, 4-6 minutes per side (lower heat if browning too quickly). Turn off heat; transfer pork to a plate. Wipe out pan.
5. Return same pan to medium-high heat. Add ¼ cup water (⅓ cup for 4 servings), jam, stock concentrate and juice from half the lemon. Bring to a simmer and cook until reduced and thickened, 2-3 minutes. Turn off heat; stir in 1 TBSP butter (2 TBSP for 4) until melted. Season with salt and pepper. Return pork to pan and turn a few times to coat.
6. Fluff rice with a fork; stir in 1 TBSP butter (2 TBSP for 4 servings) and season with salt and pepper. Toss green beans with lemon zest. Divide rice, green beans and pork between plates. Spoon any remaining sauce from pan over pork. Serve with remaining lemon wedges on the side. (Pork is fully cooked when internal temperature reaches 145°F.)

Recipe Tips

FAQ

Can I use bone-in pork chops?

Yes, bone-in chops work well. They may need an extra minute or two per side to cook through.

What can I substitute for peach jam?

Apricot jam or orange marmalade are good alternatives. Adjust sweetness to taste.

Can I make this recipe gluten-free?

Yes, ensure the BBQ seasoning and chicken stock concentrate are gluten-free. The rest of the ingredients are naturally gluten-free.