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

This recipe transforms simple pork chops into a restaurant-quality dish with a luscious pan sauce. The combination of sweet peach jam and savory miso creates a glaze that’s both rich and tangy, while fresh ginger and garlic add aromatic depth. Paired with fluffy jasmine rice infused with lime zest and tender roasted green beans, it’s a complete meal that comes together in under 30 minutes.

The secret is the pan sauce, which takes just minutes to make after searing the pork. As the sauce simmers, it picks up all the browned bits from the pan, delivering maximum flavor with minimal effort. Whether you’re cooking for a busy weeknight or a special dinner, this dish is sure to impress.

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Ingredients

1 unit Peach JamView ingredient guideLike ingredientDislike ingredient

8 ounce Green BeansView ingredient guideLike ingredientDislike ingredient

0.5 cup Jasmine RiceView 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

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

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), jam and miso sauce concentrate. Cook, stirring, until thickened, 3-4 minutes. Remove pan from heat and stir in 2 TBSP butter (4 TBSP for 4) 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 necessary. 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 substitute the peach jam with another fruit jam?

Yes, apricot or orange marmalade work well as substitutes, though the flavor profile will change slightly.

What can I use instead of miso sauce concentrate?

You can substitute with 1 tablespoon white miso paste mixed with 1 teaspoon soy sauce and a splash of water.

How do I know when the pork chops are fully cooked?

The pork chops are done when they reach an internal temperature of 145°F. If you don’t have a thermometer, cut into the thickest part; the juices should run clear.