Spicy Peach Glazed Pork Chops with Lemon Roasted Veggies and Rice

These pork chops are all about balance: sweet peach jam meets spicy hot honey, all glazed over tender pan-seared pork. Roasted carrots and zucchini get a bright finish with lemon zest and a pinch of chili flakes, while buttery jasmine rice rounds out the plate.

Ready in just 35 minutes, this dish brings restaurant-quality flavor to your weeknight table. The glaze comes together quickly with pantry staples and the veggies roast alongside the rice for a hands-off side.

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Ingredients

1 unit Peach JamView ingredient guideLike ingredientDislike ingredient

6 ounce CarrotView ingredient guideLike ingredientDislike ingredient

1 unit ZucchiniView ingredient guideLike ingredientDislike ingredient

12 ounce Pork ChopsView ingredient guideLike ingredientDislike ingredient

0.5 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

2 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

0.75 ounce Hot HoneyView ingredient guideLike ingredientDislike ingredient

1 teaspoon Chili FlakesView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

3 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F. Bring a small pot with 1 cup water and a pinch of salt to a boil. Add rice, reduce heat to low, cover and simmer for 15-18 minutes until tender. Remove from heat, keep covered.
2. Meanwhile, wash and trim carrots (no need to peel) and cut into ½-inch thick rounds. Trim zucchini and cut into half-moons. Toss with 1 tsp oil, salt and pepper. Spread on a baking sheet and roast for 15-20 minutes, until tender and lightly browned.
3. Pat pork chops dry with paper towels; season both sides with salt and pepper. In a small bowl, mix peach jam, hot honey and juice of half the lemon. Set aside.
4. Heat 2 tsp oil in a large oven-safe skillet over medium-high heat. Sear pork chops for 2-3 minutes per side, until golden. Brush tops with half the peach-honey mixture. Transfer skillet to oven and roast for 5-7 minutes, until internal temp reaches 145°F.
5. Remove skillet from oven. Transfer pork to a plate and tent with foil. Return skillet to stovetop over medium heat. Add butter, remaining peach-honey mixture and 2 tbsp water. Whisk until smooth and slightly thickened, about 1 minute. Pour glaze over pork.
6. Fluff rice with a fork; stir in chicken stock concentrate and 1 tbsp butter (if desired). Zest remaining lemon half over roasted vegetables and sprinkle with chili flakes. Serve pork with rice and veggies, drizzling any extra glaze on top.

Recipe Tips

FAQ

Can I use bone-in pork chops?

Yes, bone-in chops work well. Adjust cooking time as needed; they may take a few minutes longer to reach 145°F.

Can I substitute the rice?

Absolutely. White rice, brown rice or even quinoa can be used. Adjust cooking time and liquid accordingly.

Is there a non-spicy version?

To reduce heat, use regular honey instead of hot honey and omit the chili flakes. The peach jam adds sweetness without spice.