Pan-Seared Pork Chops with Miso Peach Sauce and Ginger Rice

This recipe proves that a restaurant-quality dinner doesn’t have to be complicated. Juicy pork chops are seared until golden, then topped with a quick pan sauce made from ginger, garlic, miso and sweet peach jam. The sauce comes together in minutes and adds incredible depth of flavor.

Serve the pork over fluffy jasmine rice infused with fresh ginger and lemon zest, alongside tender roasted green beans. It’s a complete meal that’s both elegant and weeknight-friendly.

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Ingredients

1 thumb GingerView ingredient guideLike ingredientDislike ingredient

1 clove GarlicView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

10 ounce Pork ChopsView ingredient guideLike ingredientDislike ingredient

6 ounce Green BeansView ingredient guideLike ingredientDislike ingredient

0.5 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

1 unit Peach JamView ingredient guideLike ingredientDislike ingredient

1 unit Miso Sauce ConcentrateView 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 and preheat oven to 450°F. Wash and dry produce. Peel and mince ginger. Trim green beans if needed. Peel and mince garlic. Zest and quarter lemon.
2. Heat a drizzle of oil in a small pot over medium-high heat. Add half the ginger and cook until fragrant, about 30 seconds. Stir in rice, ¾ cup water and a big pinch of salt. Bring to a boil, then cover and reduce to low simmer. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.
3. Pat pork chops dry with paper towels and season all over with salt and pepper. Heat a 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. Transfer pork to a plate and wipe out pan.
4. While pork cooks, toss green beans on a baking sheet with a drizzle of oil, salt and pepper. Roast on top rack until browned and tender, 10-12 minutes.
5. Return pan used for pork to medium heat. Add a drizzle of oil, garlic and remaining ginger. Cook, stirring, until fragrant, about 30 seconds. Add ¼ cup water, peach jam and miso sauce concentrate. Cook, stirring, until thickened, 3-4 minutes. Remove from heat and stir in 2 tablespoons butter until melted. Add a squeeze of lemon juice to taste.
6. Fluff rice with a fork; stir in lemon zest and a pinch of salt if needed. Divide rice, pork and green beans between plates. Drizzle pork with sauce and serve with remaining lemon wedges.

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 to reach an internal temperature of 145°F.

What can I substitute for peach jam?

Apricot jam or orange marmalade are good alternatives. The sweetness and fruitiness will complement the miso nicely.

Can I make this recipe dairy-free?

Yes, simply omit the butter or use a dairy-free butter substitute. The sauce will still be delicious.