Miso Peach Glazed Pork Chops with Ginger-Lime Rice and Roasted Broccoli

This recipe proves that a little pan sauce goes a long way. In just a few minutes, you can transform simple seared pork chops into something extraordinary with a sweet and savory miso peach glaze. The sauce comes together with fresh ginger, garlic, umami-rich miso concentrate and peach jam for a perfect balance of flavors.

Serve the glazed chops over fluffy jasmine rice infused with lime zest and alongside tender roasted green beans and broccoli. It’s a complete meal that feels special but comes together quickly-perfect for a weeknight dinner that impresses.

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Ingredients

6 ounce Green BeansView ingredient guideLike ingredientDislike ingredient

1 unit Peach JamView ingredient guideLike ingredientDislike ingredient

0.5 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

1 clove GarlicView ingredient guideLike ingredientDislike ingredient

1 unit BroccoliView 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

4 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView 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 (1½ cups for 4 servings) 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 green beans 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 (⅓ cup for 4 servings), peach jam and miso sauce concentrate. Cook, stirring, until thickened, 3-4 minutes. Remove pan from heat and stir in 2 tablespoons butter (4 tablespoons for 4 servings) 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 green beans 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 chicken reaches 165°F.

What can I substitute for miso sauce concentrate?

You can use 2 tablespoons of white miso paste mixed with 1 tablespoon of soy sauce and a splash of water.

Is this recipe gluten-free?

The ingredients listed are gluten-free, but check your miso concentrate and jam labels to be sure.