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

This recipe delivers maximum flavor with minimal effort. A savory-sweet pan sauce made with ginger, garlic, miso and peach jam transforms simple pork chops into a restaurant-quality dish. Paired with fluffy jasmine rice infused with fresh ginger and tender green beans, it’s a complete meal that comes together in just 30 minutes.

The secret is the pan sauce: after searing the pork, you’ll deglaze the pan with aromatics and jam, creating a glossy, umami-packed sauce that coats every bite. Serve it over rice and alongside green beans for a balanced, satisfying dinner that will have everyone asking for seconds.

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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 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

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 0.5 cup jasmine rice, 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. Cover to keep warm.
3. Cook the green beans: Trim the ends of the green beans. In a skillet, heat 1 teaspoon cooking 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 cover to keep warm.
4. Sear the pork chops: Pat pork chops dry with paper towels and season generously with salt and pepper. In the same skillet, heat 2 teaspoons cooking 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 let rest.
5. Make the miso peach pan sauce: Reduce heat to medium. Add 1 tablespoon butter to the skillet. Add the remaining grated ginger and minced garlic; cook until fragrant, about 30 seconds. Add the miso sauce concentrate, peach jam and 2 tablespoons water. Stir, scraping up any browned bits from the bottom of the pan. Simmer until slightly thickened, about 1 minute. Remove from heat and stir in remaining 1 tablespoon butter until melted. Squeeze in juice from half the lime; taste and adjust seasoning.
6. Serve: Slice the pork chops against the grain. Divide ginger rice and green beans among plates. Top pork with miso peach sauce. Serve with lime wedges.

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.

Is there a substitute for miso sauce concentrate?

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

Can I make this dish dairy-free?

Yes, substitute the butter with a dairy-free alternative or additional cooking oil.