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

Elevate your weeknight dinner with these succulent pork chops coated in a smoky BBQ rub and finished with a luscious peach pan sauce. The sauce comes together in minutes using peach jam, chicken stock and a squeeze of lemon-creating a perfect balance of sweet and tangy that complements the savory pork.

Alongside, fluffy garlic rice and roasted green beans tossed with lemon zest round out the meal. It’s a complete, flavor-packed dinner that feels special but comes together quickly.

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Ingredients

1 clove GarlicView ingredient guideLike ingredientDislike ingredient

0.5 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

12 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, 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, trim green beans if necessary. Toss 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 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. Stir in jam, stock concentrate, ¼ cup water (⅓ cup for 4 servings) and juice from half the lemon. Bring to a simmer and cook, stirring occasionally, until thickened, 3-4 minutes. Turn off heat; stir in 1 TBSP butter (2 TBSP 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 TBSP butter (2 TBSP 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.

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.

Can I substitute the peach jam?

Apricot jam or orange marmalade are good substitutes for a similar sweet-tangy flavor.

How do I know when the pork is cooked through?

Use an instant-read thermometer; pork should reach 145°F. Alternatively, cut into the thickest part to check it’s no longer pink.