Peachy Keen BBQ-Rubbed Pork Chops
with Lemony Asparagus & Garlic Rice
- Milk
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.
Ingredients
6 ounce
Green Beans
1 unit
Peach Jam
½ cup
White Rice
6 ounce
Asparagus
1 unit
Chicken Stock Concentrate
1 unit
Lemon
1 clove
Garlic
1 tablespoon
Sweet and Smoky BBQ Seasoning
10 ounce
Pork Chops
Not included in your delivery
1 teaspoon (tsp)
Olive Oil
2 teaspoon (tsp)
Cooking Oil
2 tablespoon (tbsp)
Butter
(Contains: Milk)
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
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. TIP: 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. Add ¼ cup water (⅓ cup for 4 servings), jam, stock concentrate, and juice from half the lemon. Bring to a simmer and cook until reduced and thickened, 2-3 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.
