Just peachy bbq pork chops

Updated at: Wed, 28 Feb 2024 20:06:00 GMT

Step 1

Adjust rack to middle position and preheat oven to 450 degrees. Wash and dry produce. In a small pot, combine rice, 1¼ cups water, and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-20 minutes. Keep covered off heat until ready to serve.

Step 2

While rice cooks, trim and halve zucchini lengthwise; slice crosswise into ½-inch-thick half-moons. Toss zucchini on a baking sheet with a drizzle of oil, salt, and pepper. Roast on middle rack until browned and tender, 12-15 minutes.

Step 3

Meanwhile, pat pork dry with paper towels and season all over with Sweet and Smoky BBQ Seasoning, salt, and pepper. Heat a drizzle of oil in a large pan over medium-high heat. Add pork and cook until browned and cooked through, 4-5 minutes per side. Turn off heat; transfer to a plate. Wipe out pan.

Step 4

Return pan used for pork to medium-high heat. Add ¼ cup water, jam, BBQ sauce, and stock concentrate; stir to combine. Bring to a simmer and cook until thickened and glossy, 2-3 minutes. Remove from heat; stir in 1 TBSP butter until melted. Season with salt and pepper.

Step 5

Fluff rice with a fork; stir in 1 TBSP butter and season with salt and pepper. Divide pork, rice, and zucchini between plates. Top pork with peach BBQ sauce.

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