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

These BBQ rubbed pork chops are anything but ordinary. A smoky-sweet spice blend coats the meat, while a three-minute pan sauce made with peach jam, chicken stock, and a touch of butter adds a glossy, tangy finish. It’s a restaurant-quality meal you can pull off on a busy weeknight.

Alongside, fluffy jasmine rice infused with garlic and bright lemony green beans round out the plate. Every component comes together in under 30 minutes, with minimal cleanup. Get ready for a dinner that feels indulgent but is secretly simple.

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Ingredients

6 ounce Green BeansView ingredient guideLike ingredientDislike ingredient

1 unit Peach JamView ingredient guideLike ingredientDislike ingredient

12 ounce Pork ChopsView ingredient guideLike ingredientDislike ingredient

0.5 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

1 clove GarlicView ingredient guideLike ingredientDislike ingredient

1 tablespoon Sweet and Smoky BBQ SeasoningView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

Instructions

1. Bring 1 cup water and a pinch of salt to a boil in a small pot. Add the jasmine rice, reduce heat to low, cover, and simmer for 15 minutes until tender. Remove from heat and keep covered.
2. While rice cooks, pat the pork chops dry with paper towels. Rub both sides with the BBQ seasoning. Set aside.
3. Trim the ends from the green beans. Mince the garlic clove. Zest and juice the lemon (you’ll need about 1 teaspoon zest and 2 tablespoons juice).
4. Heat 1 teaspoon olive oil in a large skillet over medium-high heat. Add the green beans and cook, stirring occasionally, until bright green and slightly charred, about 4-5 minutes. Season with salt, pepper, and half the lemon zest. Transfer to a plate and cover loosely.
5. In the same skillet, add 2 teaspoons cooking oil over medium-high heat. Sear the pork chops until golden brown and cooked through, about 3-4 minutes per side (internal temperature 145°F). Transfer to a plate and tent with foil.
6. Reduce heat to medium. Add 1 tablespoon butter to the skillet, then stir in the minced garlic and cook until fragrant, about 30 seconds. Add the chicken stock concentrate, 1/4 cup water, the peach jam, and remaining lemon zest. Simmer, scraping up any browned bits, until slightly thickened, about 2 minutes. Whisk in the remaining 1 tablespoon butter until melted and glossy. Remove from heat.
7. Fluff the rice with a fork. Stir in the remaining lemon juice and a drizzle of olive oil if desired. Taste and adjust salt.
8. Serve the pork chops with the garlic rice and lemony green beans. Spoon the peach pan sauce over the pork chops.
9. Enjoy immediately.

Recipe Tips

FAQ

Can I use bone-in pork chops?

Yes, bone-in chops work well. Adjust cooking time as needed; they may take a few minutes longer to reach 145°F internally.

What can I substitute for peach jam?

Apricot preserves or orange marmalade make good substitutes, though the flavor will change slightly.

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave.