Ginger Apricot Pork Chops
with Buttery Rice & Roasted Green Beans
- Milk
Pork chops are always a weeknight winner. They’re satisfying, speedy, and so versatile, which is why our chefs are always brainstorming new ways to take ‘em to the next level. The kicker this week: a fresh ginger and apricot jam pan sauce. On the side, there’s crisp roasted green beans and a bed of buttery jasmine rice (perfect for catching any runoff sauce). Prepare for a flavor explosion.
Ingredients
6 ounce
Green Beans
1 unit
Apricot Jam
½ cup
Jasmine Rice
1 unit
Chicken Stock Concentrate
12 ounce
Pork Chops
1 thumb
Ginger
1 unit
Chili Pepper
Nutrition Values
Utensils
Cooking Steps
Adjust rack to top position and preheat oven to 425 degrees. Wash and dry all produce. Peel and mince or grate ginger. Thinly slice chili.
Heat a large drizzle of oil in a small pot over medium-high heat. Add half the ginger and cook, stirring, until fragrant, 30 seconds. Add rice, ¾ cup water (1½ cups for 4 servings), and a 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.
While rice cooks, toss green beans on a baking sheet with a drizzle of oil and a large pinch of salt and pepper. Roast until browned and tender, 12-15 minutes.
Meanwhile, pat pork dry with paper towels; prick all over with a fork or knife. Season with salt and pepper. Heat a drizzle of oil in a medium pan over medium-high heat. Add pork and cook until browned and cooked through, 4-6 minutes per side. Turn off heat; transfer to a cutting board. Wipe out pan.
In a small bowl, combine jam, stock concentrate, and ¼ cup water (⅓ cup for 4 servings). Heat a drizzle of oil in pan used for pork over medium heat. Add remaining ginger and cook until fragrant, 30 seconds. Pour in jam mixture and simmer until slightly thickened, 2-3 minutes. Remove from heat and stir in 1 TBSP butter until melted. Season with salt and pepper.
Thinly slice pork crosswise. Fluff rice with a fork; stir in 1 TBSP butter and season with salt and pepper. Divide rice and green beans between plates. Top rice with pork and drizzle with sauce. Garnish with chili to taste.
Customer reviews
Review summary
Updated on Sep 2026- Flavor: The apricot-ginger pan sauce is the star of this dish — sweet, savory, and delicious over the pork 🍽️. Some found the chili pepper very spicy; skip it or use just a little if you prefer mild heat.
- Ease of prep: Most found this straightforward and quick to cook; a few noted the pork chops took longer than the stated time, so check for doneness before pulling them off the heat.
- Suggestions: Use all the hoisin sauce — wait, use the full amount of ginger in the sauce rather than splitting it if you want a bolder flavor; some also added garlic to the rice for extra depth. Steam or sauté the green beans instead of roasting if you prefer them more tender.
- Leftovers: The pork and sauce kept well for next-day lunch, with one reviewer noting the flavors were even better the following day.
- Portions: A few felt the green bean portion was small; consider supplementing with an extra vegetable if serving hungry eaters.
Reviews from our home cooks
Pork so tender and sauce was killer good. Fresh ginger in the rice was also tasty AND the green beans were pretty good
Very tasty - loved cooking ginger before adding the rice!! And sauce was great! Green beans tasted so fresh! Nice healthy combo for me!
The ginger sauce for the pork chops is outstanding, the rice actually needed a little more water than what the recipe called for because it was still a little hard. Overall this is a recipe I will be trying again.
I liked the sweet ginger sauce on pork chops and it gave the rice a sweet flavor too. All together it was a well balanced meal.
The sweet ginger pork chops were very good. They had a great flavor. There was just a little bit of heat to the seasoning.
Everyone loved the fresh ginger flavor. Rice and green beans were a big hit. Pork was juicy.
Liked the ginger in both the rice and the sauce. Good quality meat and green beans.
Green beans were tiny, skinny, small. Ginger in the rice was not good. Cooking time listed in recipe for pork was too short. Way too short. Pork was still raw
I wish green beans were sides more often! We made this without the spicey pepper, the ginger was hot enough. It was really good. The sauce was great on the rice too. My hubby said this one was really easy to make.
Fab cuts of pork! I love fresh ginger! I minced it ALL on the pork! Green beans could have been a larger portion
