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

Looking for a quick weeknight dinner that packs a punch of flavor? These BBQ rubbed pork chops are seared to perfection and topped with a luscious peach pan sauce that comes together in just minutes. The sweetness of peach jam balances the smoky BBQ seasoning, while a touch of lemon and butter creates a rich, tangy finish.

Serve these succulent chops over fluffy garlic rice with a side of roasted green beans tossed in fresh lemon zest. It’s a complete meal that feels special but requires minimal effort-perfect for busy evenings when you want something delicious on the table fast.

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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. Preheat oven to 425°F (220°C) with rack in top position. Wash and dry produce. Mince garlic. Zest lemon, then cut it into quarters.
2. Heat a drizzle of oil in a small pot over medium-high heat. Add garlic and cook until fragrant, about 30 seconds. Add 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. Meanwhile, trim green beans if needed. Toss them on a baking sheet with olive oil, salt and pepper. Roast on top rack until browned and tender, 12-15 minutes.
4. 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 (internal temperature should reach 145°F). Transfer pork to a plate and wipe out the pan.
5. Return the pan to medium-high heat. Add ¼ cup water, peach jam, chicken stock concentrate and juice from half the lemon. Bring to a simmer and cook until sauce thickens, 2-3 minutes. Turn off heat and stir in 1 tablespoon butter until melted. Season with salt and pepper. Return pork to pan and turn to coat in sauce.
6. Fluff rice with a fork and stir in 1 tablespoon butter. Season with salt and pepper. Toss green beans with lemon zest. Divide rice, green beans and pork among plates. Spoon remaining sauce over pork. Serve with lemon wedges on the side.

Recipe Tips

FAQ

Can I use boneless pork chops?

Yes, boneless pork chops work well. Adjust cooking time as needed; they may cook slightly faster.

What can I substitute for peach jam?

Apricot jam or orange marmalade are good alternatives that still provide sweetness and tang.

Can I make this recipe dairy-free?

Yes, use a dairy-free butter substitute or omit the butter and add a splash of olive oil for richness.