Spicy Peach Glazed Pork Chops with Lemon Roasted Vegetables and Rice

These pork chops are anything but ordinary. A sticky-sweet glaze made with hot honey, peach jam, and a touch of butter coats each chop, while roasted carrots and zucchini get a bright finish of lemon zest and a pinch of chili flakes. Served alongside fluffy buttery rice, this dish hits all the right notes—spicy, sweet, tangy, and savory.

Perfect for a weeknight dinner that feels special, this recipe comes together in under an hour. The glaze doubles as a pan sauce, so every bite is packed with flavor. Get ready to impress with minimal effort!

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Ingredients

6 ounce CarrotsView ingredient guideLike ingredientDislike ingredient

1 unit ZucchiniView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

0.5 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

10 ounce Pork ChopsView ingredient guideLike ingredientDislike ingredient

0.5 ounce Hot HoneyView ingredient guideLike ingredientDislike ingredient

1 unit Peach JamView ingredient guideLike ingredientDislike ingredient

2 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 teaspoon Chili FlakesView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

4 teaspoon Cooking OilView ingredient guideLike ingredientDislike ingredient

2 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425°F. Wash and dry produce. Trim, peel, and dice carrots into ½-inch pieces. Trim and halve zucchini lengthwise; cut crosswise into ½-inch-thick half-moons. Zest and quarter lemon.
2. In a small pot, combine rice, ¾ cup water (1½ cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce heat to a low simmer. Cook, covered, until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.
3. Toss carrots on one side of a baking sheet (spread out across entire sheet for 4 servings) with a drizzle of oil, salt, and pepper. Roast on top rack for 10 minutes. Remove sheet from oven. Toss zucchini on empty side with a drizzle of oil, salt, and pepper. (For 4, leave carrots roasting; toss zucchini on a second sheet and roast on middle rack.) Return to oven until veggies are tender and lightly browned, 10-15 minutes more. Let cool 2 minutes; transfer veggies to a medium bowl. Toss with lemon zest and chili flakes to taste.
4. Meanwhile, pat pork dry with paper towels. Season all over with salt and pepper. Heat a large drizzle of oil in a large pan over medium-high heat. Add pork and cook until browned and cooked through, 4-6 minutes per side. Turn off heat; transfer pork to a plate to rest.
5. In pan used for pork, stir in hot honey, jam, stock concentrates, ¼ cup water (½ cup for 4 servings), and juice from one lemon wedge (two wedges for 4). Increase heat to medium high and bring sauce to a simmer. Cook, stirring constantly, until thickened, 2-3 minutes. Remove from heat and stir in 1 TBSP butter (2 TBSP for 4); season with salt and pepper. Transfer pork to pan with sauce; turn to coat.
6. Fluff rice with a fork; stir in 1 TBSP butter (2 TBSP for 4 servings) and season with salt and pepper to taste. Divide rice, veggies, and pork between plates. Spoon any remaining sauce 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 a different cut of pork?

Yes, boneless pork loin chops or even 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. The flavor will vary slightly but still be delicious.

Can I make this recipe dairy-free?

Yes, substitute the butter with a plant-based butter or omit it and use a bit more oil. The sauce may be slightly less rich.