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

Looking for a way to add tons of extra flavor to your meal with almost no effort? We’ve got two words for you: pan sauce. This one comes together in just three minutes with savory chicken stock, tangy lemon juice, rich butter and sweet peach jam. It’s drizzled all over BBQ-rubbed pork chops, then served with fluffy rice and zesty green beans. If you find yourself licking the plate clean, we won’t judge.

This recipe is all about big flavor with minimal fuss. The smoky BBQ rub gives the pork chops a delicious crust, while the peach pan sauce adds a sweet and tangy finish. Pair it with lemony green beans and garlic rice for a complete meal that’s sure to impress.

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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 (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, 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, preferably nonstick, pan over medium-high heat. Add pork and cook until browned and cooked through, 4-6 minutes per side. Lower heat if pork begins to brown 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), peach jam, chicken 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 (2 tablespoons 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 tablespoon butter (2 tablespoons 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 a different type of rice?

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

What can I use instead of peach jam?

Apricot jam or orange marmalade would work well as substitutes for the peach jam.

How do I know when the pork chops are fully cooked?

The pork chops are fully cooked when they reach an internal temperature of 145°F. Use a meat thermometer for accuracy.