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? This pork chop dinner delivers with a three-minute pan sauce made from chicken stock, lemon juice, butter and sweet peach jam. The sauce is drizzled over smoky BBQ-rubbed pork chops, served alongside fluffy garlic rice and bright, lemony green beans.

It’s a complete, satisfying meal that comes together quickly, perfect for busy weeknights. The combination of savory, sweet and tangy flavors will have everyone asking for seconds.

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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

2 tablespoon Peach JamView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

2 teaspoon Vegetable 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 all produce. Peel and mince garlic. Zest and quarter lemon.
2. Heat a drizzle of vegetable 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 vegetable 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 servings). 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.

Recipe Tips

FAQ

Can I use a different cut of pork?

Yes, boneless pork loin chops or pork tenderloin medallions work well. Adjust cooking time as needed.

What can I substitute for peach jam?

Apricot jam or orange marmalade can be used for a similar sweet-tangy flavor.

How do I store leftovers?

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