Hot Honey Peach Pork Chops
with Rice & Lemony Roasted Veggies
- Milk
Sugar and spice and everything nice; that’s what these hot honey peach pork chops are made of! Mike’s Hot Honey is swirled with peach jam, butter, and lemon juice for a sticky-sweet glaze for pork. Roasted carrots and zucchini are tossed with lemon zest and a pinch of chili flakes, then paired with buttery rice on the side. Spicy-sweet and perfectly balanced—these pork chops will leave you simply s(peach)less!
Ingredients
1 unit
Peach Jam
6 ounce
Carrot
1 unit
Zucchini
12 ounce
Pork Chops
½ cup
Jasmine Rice
2 unit
Chicken Stock Concentrate
1 unit
Lemon
¾ ounce
Hot Honey
1 teaspoon
Chili Flakes
Not included in your delivery
1 tablespoon (tbsp)
Butter
(Contains: Milk)
3 teaspoon (tsp)
Cooking Oil
Nutrition Values
Utensils
Cooking Steps
• Adjust rack to top position (top and middle positions for 4 servings) and preheat to 425 degrees. Wash and dry produce. • Trim, peel, and dice carrots into ½-inch pieces. Trim and halve zucchini lengthwise; cut crosswise into ½-inch-thick half-moons. Zest and quarter lemon.
• In a small pot, combine rice, ¾ cup water (1½ cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce heat to a low simmer. Cook, covered, until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.
• Toss carrots on one side of a baking sheet (spread out across entire sheet for 4 servings) with a drizzle of oil, salt, and pepper. Roast on top rack for 10 minutes. • Remove sheet from oven. Toss zucchini on empty side with a drizzle of oil, salt, and pepper. (For 4, leave carrots roasting; toss zucchini on a second sheet and roast on middle rack.) Return to oven until veggies are tender and lightly browned, 10-15 minutes more. • Let cool 2 minutes; transfer veggies to a medium bowl. Toss with lemon zest and chili flakes to taste.
• Meanwhile, pat pork* dry with paper towels. Season all over with salt and pepper. • Heat a large 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 to rest.
• In pan used for pork, stir in hot honey, jam, stock concentrates, ¼ cup water (½ cup for 4 servings), and juice from one lemon wedge (two wedges for 4). Increase heat to medium high and bring sauce to a simmer. Cook, stirring constantly, until thickened, 2-3 minutes. Remove from heat and stir in 1 TBSP butter (2 TBSP for 4); season with salt and pepper. • Transfer pork to pan with sauce; turn to coat.
• Fluff rice with a fork; stir in 1 TBSP butter (2 TBSP for 4 servings) and season with salt and pepper to taste. • Divide rice, veggies, and pork between plates. Spoon any remaining sauce over pork. Serve with remaining lemon wedges on the side.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the sweet-and-spicy hot honey peach sauce, though some found it too sweet or mild; adjust spice to taste 🍯
- Ease of prep: Generally easy to make, though some found timing tricky or sauce hard to thicken; follow instructions closely
- Suggestions: Consider sautéing zucchini instead of roasting for firmer texture; go easy on chili flakes if sensitive to heat
- Portions: Several wished for more vegetables, especially carrots; some found pork chops on the small side
- Leftovers: Sauce reportedly keeps well and tastes great over leftover rice
Reviews from our home cooks
The sauce was the star, and the chops were juicy. Nice mix of veggies and rice. Maybe try brown rice as an option? Also I think the recipe missed the lemon zest step - I just added mine at the end on the rice and veggies.
This was SO GOOD!! I loved the balance of the rice with the hot honey sauce and the veggies. So good, and I will be jotting down this recipe for future use.
I'm rating this a bit higher than it should be. I swapped out white rice with fried rice. However, the highlight of the meal for me was the pan sauce and the zucchini. The vegetables tasted great and were in abundance. The sauce tasted really great and elevated the pork chop.
Loved the veggies. I followed the instructions but the rice still wasn't cooked thoroughly - it had a little bit of a crunch. The sauce was good but the flavor didn't really come through once it was on the pork chops. I couldn't taste the peach flavor at all.
We loved this dish. Loved the honey peach porkchops. And we really liked the lemon and redpepper on the veggies. That was a nice flair.
I could literally just eat the rice and veggies all day and not get tired of eating it. I loved the sauce with the chops.
The pork glaze and rice pair very nicely together; the subtle kick of heat in the vegetables is also a very nice compliment.
So easy to fix and delicious, especially the honey peach glaze on the tender pork chops! Sides good too.
The sauce was yummy and easy to prepare. The veggies were nice, with the lemon zest adding a twist. This is a hearty meal.
Easy to make. Loved the flavor and spice from the veggies and chop.
