Miso Glazed Pork Chops with Ginger Lime Rice and Asparagus

This recipe proves that a restaurant-quality pan sauce can be ready in minutes. Aromatic ginger and garlic sizzle in the pan, then meld with umami-rich miso and sweet peach jam to create a glossy, irresistible sauce. It’s drizzled over perfectly seared pork chops, then served alongside fluffy jasmine rice infused with fresh lime zest and tender roasted asparagus.

Every element comes together in under half an hour, making it an ideal weeknight dinner that feels special. The balance of savory, sweet and bright citrus will have everyone reaching for seconds.

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Ingredients

ounce Green BeansView ingredient guideLike ingredientDislike ingredient

1 unit Peach JamView ingredient guideLike ingredientDislike ingredient

0.5 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

6 ounce AsparagusView ingredient guideLike ingredientDislike ingredient

1 clove GarlicView ingredient guideLike ingredientDislike ingredient

1 unit Miso Sauce ConcentrateView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

1 thumb GingerView ingredient guideLike ingredientDislike ingredient

10 ounce Pork ChopsView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

4 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView 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. Peel and mince garlic. Zest and quarter lime.
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 a 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. Turn off heat; transfer pork to a plate. Wipe out pan.
4. While pork cooks, trim asparagus if necessary. Toss 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 pan from heat and stir in 2 tbsp butter until melted. Stir in a squeeze of lime juice to taste.
6. Fluff rice with a fork; stir in lime zest and a pinch of salt if needed. Divide rice, pork and asparagus between plates. Drizzle pork with sauce and serve with any remaining lime wedges on the side.

Recipe Tips

FAQ

Can I use chicken instead of pork?

Yes, boneless chicken breasts or thighs work well. Adjust cooking time as needed until internal temperature reaches 165°F.

What can I substitute for miso sauce concentrate?

Mix 1 tablespoon white miso paste with 1 teaspoon soy sauce and 1 teaspoon water as a substitute.

Can I make this recipe gluten-free?

Ensure the miso sauce concentrate is gluten-free (some contain wheat). Use tamari instead of soy sauce if needed.