Pan-Seared Pork Chops with Ginger Apricot Sauce, Buttery Rice and Roasted Green Beans

Pork chops are a weeknight hero-quick to cook, satisfying and endlessly versatile. This recipe takes them to the next level with a vibrant pan sauce made from fresh ginger and apricot jam, balancing sweet and spicy notes. On the side, buttery jasmine rice and crisp roasted green beans round out the meal, catching every bit of the delicious sauce.

Whether you’re looking for a speedy dinner or a way to impress without hours in the kitchen, this dish delivers big flavor with minimal fuss. Ready in about 35 minutes, it’s perfect for busy evenings when you want something special.

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Ingredients

6 ounce Green BeansView ingredient guideLike ingredientDislike ingredient

1 unit Apricot JamView ingredient guideLike ingredientDislike ingredient

0.5 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

12 ounce Pork ChopsView ingredient guideLike ingredientDislike ingredient

1 thumb GingerView ingredient guideLike ingredientDislike ingredient

1 unit Chili PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat your oven to 425°F (220°C). Bring a small pot of salted water to a boil for the rice.
2. Rinse the jasmine rice in a fine-mesh sieve until the water runs clear. Add the rice to the boiling water, reduce heat to low, cover and simmer for 15 minutes or until tender. Drain any excess water, then stir in a pat of butter (if desired) and keep covered.
3. While the rice cooks, trim the ends of the green beans and place them on a baking sheet. Drizzle with olive oil, season with salt and pepper and toss to coat. Roast for 12-15 minutes, until tender and slightly charred.
4. Pat the pork chops dry with paper towels and season generously with salt and pepper on both sides. Peel and grate the ginger. Thinly slice the chili pepper (remove seeds for less heat).
5. Heat a large skillet over medium-high heat and add a drizzle of oil. Sear the pork chops for 3-4 minutes per side, until golden brown and cooked through (internal temperature of 145°F). Transfer to a plate and tent with foil.
6. Reduce heat to medium. Add the grated ginger and sliced chili to the skillet and cook for 30 seconds until fragrant. Stir in the apricot jam and chicken stock concentrate, then add 1/4 cup water. Simmer for 1-2 minutes, scraping up any browned bits, until the sauce thickens slightly.
7. Return the pork chops to the skillet, turning to coat in the sauce. Serve the pork chops over the buttery rice with roasted green beans on the side. Spoon any remaining sauce over the top.

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 to avoid overcooking.

What can I substitute for apricot jam?

Peach jam or orange marmalade are good alternatives. If using a less sweet jam, you may want to add a pinch of sugar to the sauce.

Can I make this dish ahead of time?

The components can be prepped ahead, but for best results, cook the pork chops and sauce just before serving. The rice and green beans can be reheated gently.