Miso Peach Glazed Pork Chops with Ginger Rice and Green Beans

This recipe proves that a little pan sauce goes a long way. In under 5 minutes, you can transform simple seared pork chops into a restaurant-worthy meal. The secret? A combination of aromatic fresh ginger and garlic, umami-packed miso concentrate and sweet peach jam. It’s a flavor bomb that coats every bite.

Serve the glazed chops over fluffy jasmine rice infused with ginger, alongside crisp-tender green beans. It’s a balanced, satisfying dinner that comes together quickly-perfect for busy weeknights when you want something special without the fuss.

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Ingredients

6 ounce Green BeansView ingredient guideLike ingredientDislike ingredient

1 unit Peach JamView ingredient guideLike ingredientDislike ingredient

12 ounce Pork ChopsView ingredient guideLike ingredientDislike ingredient

0.5 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

1 clove GarlicView ingredient guideLike ingredientDislike ingredient

1 unit Miso Sauce ConcentrateView ingredient guideLike ingredientDislike ingredient

1 thumb GingerView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

4 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

Instructions

1. Cook the rice: In a small pot, combine jasmine rice with 1 cup water and a pinch of salt. Bring to a boil, then reduce heat to low, cover and simmer for 15 minutes. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.
2. Prepare the ginger rice: While rice is cooking, peel and grate the ginger. After fluffing the rice, stir in half of the grated ginger. Keep covered until serving.
3. Cook the green beans: Trim the green beans. In a skillet, heat 1 tsp oil over medium-high heat. Add green beans and cook, stirring occasionally, until tender and lightly charred, about 4-5 minutes. Season with salt and pepper. Transfer to a plate and keep warm.
4. Sear the pork chops: Pat pork chops dry and season generously with salt and pepper. In the same skillet, heat 2 tsp oil over medium-high heat. Add pork chops and cook until golden brown and cooked through, about 4-5 minutes per side (depending on thickness). Transfer to a plate and tent with foil.
5. Make the miso peach pan sauce: Reduce heat to medium. Add remaining 1 tsp oil and butter to the skillet. Add minced garlic and remaining grated ginger; cook until fragrant, about 30 seconds. Stir in miso sauce concentrate and peach jam, scraping up any browned bits. Add a squeeze of lemon juice and 2 tablespoons water. Simmer until slightly thickened, about 1-2 minutes. Season with salt and pepper to taste.
6. Serve: Slice pork chops against the grain. Divide ginger rice and green beans among plates. Top with pork chops and drizzle generously with the miso peach pan sauce. Serve with 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.

What can I substitute for peach jam?

Apricot jam or orange marmalade make good substitutes, offering a similar sweet-tart balance.

Is miso sauce concentrate the same as miso paste?

Miso sauce concentrate is a thicker, more concentrated version often used in sauces. If using miso paste, dilute it with a little water or sake to achieve a similar consistency.