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.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 clove
Garlic
½ cup
Jasmine Rice
12 ounce
Pork Chops
1 tablespoon
Sweet and Smoky BBQ Seasoning
1 unit
Lemon
6 ounce
Green Beans
1 unit
Peach Jam
1 unit
Chicken Stock Concentrate
Not included in your delivery
2 teaspoon
Cooking Oil
2 tablespoon
Butter
(Contains: Milk)
Salt
Pepper
1 teaspoon
Olive Oil
Nutrition Values
Utensils
Cooking Steps
• 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.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the sweet-and-savory peach BBQ sauce, though some wanted a stronger peach flavor or found it too sweet.
- Ease of prep: Several found it quick and easy to make, though some noted it took longer than the stated 20 minutes.
- Suggestions: Consider sautéing green beans instead of roasting; some found roasted beans tough or stringy.
- Portions: Some felt portions were small, especially for green beans; a few wanted more sauce or larger pork chops.
- Pork quality: While many enjoyed the pork, some found it tough or fatty; cooking time may need adjusting.
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