BBQ Rubbed Pork Chops with Peach Pan Sauce and Lemony Green Beans

This recipe proves that a little pan sauce goes a long way. In just three minutes, you can transform simple pork chops into something special with a sweet and tangy peach jam sauce. Paired with fluffy garlic rice and bright lemony green beans, this meal is packed with flavor and comes together quickly.

The smoky BBQ rub gives the pork a delicious crust, while the pan sauce adds a glossy finish that ties everything together. It’s an easy weeknight dinner that feels like a treat.

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Ingredients

1 clove GarlicView ingredient guideLike ingredientDislike ingredient

0.5 cup Jasmine 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

2 teaspoon Cooking OilView ingredient guideLike ingredientDislike ingredient

2 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

1 teaspoon Olive OilView 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, about 30 seconds. Stir in rice, ¾ cup water 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, toss green beans 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 chops dry with paper towels. Season all over with BBQ seasoning, salt and pepper. Heat a drizzle of oil in a large 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. Transfer pork to a plate and wipe out pan.
5. Return the same pan to medium-high heat. Add ¼ cup water, peach 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 tablespoon butter until melted. Season with salt and pepper. Return pork to pan and turn to coat.
6. Fluff rice with a fork; stir in 1 tablespoon butter and season with salt and pepper. Toss green beans with lemon zest. Divide rice, green beans and pork between plates. Spoon any remaining sauce over pork. Serve with remaining lemon wedges on the side.

Recipe Tips

FAQ

Can I use a different cut of pork?

Yes, boneless pork loin chops or pork tenderloin medallions work well. Adjust cooking time as needed.

What can I substitute for peach jam?

Apricot jam or orange marmalade are good alternatives for a similar sweet-tangy flavor.

Can I make this recipe dairy-free?

Yes, use a dairy-free butter substitute or omit the butter and add a little more olive oil to the rice and sauce.