Miso Peach Pork Chops

• Heat a drizzle of oil in a small pot over medium-high heat. Add half the ginger and cook until fragrant, 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.

• While rice cooks, 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; remove from pan. Wipe out pan.

• 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.

• Return pan used for pork to medium heat. Add a drizzle of oil, garlic, and remaining ginger. Cook, stirring, until fragrant, 30 seconds. • Add ¼ cup water (1/3 cup for 4 servings), jam, and miso sauce concentrate. Cook, stirring, until thickened, 3-4 minutes. • Remove pan from heat and stir in 2 TBSP butter (4 TBSP for 4) until melted. Stir in a squeeze of lemon juice to taste.