Pan-Seared Pork Chops with Miso Peach Sauce and Ginger Rice

This recipe delivers maximum flavor with minimal effort. The star is a luscious pan sauce made with fresh ginger, garlic, umami-rich miso and sweet peach jam. It comes together in just minutes and transforms simple seared pork chops into a restaurant-quality dish.

Serve the pork over fluffy jasmine rice infused with ginger and lemon zest, alongside tender roasted green beans. It’s a balanced, satisfying meal that will have everyone asking for seconds.

Log in to save recipes and build weekly shopping lists.

Ingredients

1 thumb GingerView ingredient guideLike ingredientDislike ingredient

1 clove GarlicView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

10 ounce Pork ChopsView ingredient guideLike ingredientDislike ingredient

6 ounce Green BeansView ingredient guideLike ingredientDislike ingredient

0.5 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

1 unit Peach JamView ingredient guideLike ingredientDislike ingredient

1 unit Miso Sauce ConcentrateView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

4 teaspoon Cooking OilView ingredient guideLike ingredientDislike ingredient

2 tablespoon ButterView 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. Trim green beans if necessary. Peel and mince garlic. Zest and quarter lemon.
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 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, toss green beans 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 tablespoons butter (4 tablespoons for 4) until melted. Stir in a squeeze of lemon juice to taste.
6. Fluff rice with a fork; stir in lemon 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 lemon wedges on the side. Pork is fully cooked when internal temperature reaches 145°F.

Recipe Tips

FAQ

Can I use a different protein instead of pork chops?

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

Can I make this recipe gluten-free?

Check that your miso sauce concentrate is gluten-free. Most miso is made from soybeans and rice, but some blends contain barley. Serve with gluten-free tamari if needed.

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave.