Peachy Keen BBQ-Rubbed Pork Chops

Peachy Keen BBQ-Rubbed Pork Chops

with Lemony Green Beans & Garlic Rice

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Looking for a way to add tons of extra flavor to your meal with almost NO effort? We’ve got two words for you: pan sauce. This one comes together in just three minutes with savory chicken stock, tangy lemon juice, rich butter, and sweet peach jam. It’s drizzled all over BBQ-rubbed pork chops, then served with fluffy rice and zesty green beans. If you find yourself licking the plate clean, we won’t judge.

Tags:Easy Prep

Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Total Time20 minutes
Prep Time5 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 clove


½ cup

Jasmine Rice

12 ounce

Pork Chops

1 tablespoon

Sweet and Smoky BBQ Seasoning

1 unit


6 ounce

Green Beans

1 unit

Peach Jam

1 unit

Chicken Stock Concentrate

Not included in your delivery

2 teaspoon

Cooking Oil

2 tablespoon





1 teaspoon

Olive Oil

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Calories680 kcal
Fat31 g
Saturated Fat12 g
Carbohydrate66 g
Sugar16 g
Dietary Fiber5 g
Protein37 g
Cholesterol135 mg
Sodium720 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensilsarrow down iconarrow down icon
Small pot
Baking Sheet
Paper Towel
Large Pan
Instructionsarrow up iconarrow up icon
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• Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. • Peel and mince garlic. Zest and quarter lemon.


• Heat a drizzle of oil in a small pot over medium-high heat. Add garlic; cook, stirring, until fragrant, 30 seconds. • Stir in rice, ¾ cup water (1½ cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until rice is tender, 15-18 minutes. • Keep covered off heat until ready to serve.


• While rice cooks, trim green beans if necessary. Toss on a baking sheet with a drizzle of olive oil, salt, and pepper. • Roast on top rack until browned and tender, 12-15 minutes.


• Meanwhile, pat pork* dry with paper towels. Season all over with BBQ seasoning, salt, and pepper. • Heat a drizzle of oil in a large, preferably nonstick, pan over medium- high heat. Add pork and cook until browned and cooked through, 4-6 minutes per side. (Lower heat if pork begins to brown too quickly.) • Turn off heat; transfer pork to a plate. Wipe out pan.


• Return same pan to medium-high heat. Stir in jam, stock concentrate, ¼ cup water (1⁄3 cup for 4 servings), and juice from half the lemon. Bring to a simmer and cook, stirring occasionally, until thickened, 3-4 minutes. • Turn off heat; stir in 1 TBSP butter (2 TBSP for 4) until melted. Season with salt and pepper. • Return pork to pan and turn a few times to coat.


• Fluff rice with a fork; stir in 1 TBSP butter (2 TBSP for 4 servings) and season with salt and pepper. Toss green beans with lemon zest. • Divide rice, green beans, and pork between plates. Spoon any remaining sauce from pan over pork. Serve with remaining lemon wedges on the side.