Peanut-Ginger Glazed Pork Chops with Citrus and Greens

Quick Recipe Version (TL;DR)

• Yield: 4 servings
• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Total Time: 45 minutes

Quick Ingredients

• 4 bone-in pork chops, about 1 inch thick (8–9 oz each)
• 1 tsp kosher salt, 1/2 tsp black pepper
• 2 tbsp neutral oil (canola or avocado)
• 1/3 cup smooth peanut butter
• 1/4 cup low-sodium soy sauce
• 3 tbsp honey (or light brown sugar)
• 1 1/2 tbsp finely grated fresh ginger
• 2 cloves garlic, minced
• Zest and juice of 1 orange
• 1 tbsp rice vinegar (or lime juice)
• 1 tsp toasted sesame oil
• 1/4 tsp red pepper flakes (or 1 tsp sriracha)
• 1 lb mixed greens (12 oz green beans + 4–5 oz baby spinach)
• 1 tbsp butter or olive oil, 1/4 tsp salt
• 1 lime, cut into wedges, plus extra zest for serving
• 2 tbsp roasted peanuts, chopped; 2 green onions, sliced

Do This

• 1. Pat pork chops dry; season both sides with salt and pepper. Let sit while you prep everything else.
• 2. Whisk peanut butter, soy sauce, honey, ginger, garlic, orange zest and juice, rice vinegar, sesame oil, red pepper flakes, and 1/4 cup water until smooth.
• 3. Heat oil in a large skillet over medium-high. Sear pork 3–4 minutes per side until deeply browned. Transfer to a plate (they will finish cooking in the glaze).
• 4. Pour peanut-ginger mixture into the hot skillet. Simmer 3–4 minutes, scraping up browned bits, until slightly thickened and glossy.
• 5. Return pork (and any juices) to skillet. Spoon glaze over chops and cook 4–6 minutes more, turning once or twice, until pork reaches 145°F and is well coated.
• 6. While pork finishes, steam green beans 4–5 minutes until crisp-tender, then add spinach on top for 1 minute. Toss with butter or olive oil, salt, and a squeeze of lime.
• 7. Plate chops over or beside the greens, spoon extra glaze on top, and finish with lime wedges, chopped peanuts, green onions, and a little extra citrus zest.

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Why You’ll Love This Recipe

• Bold, restaurant-worthy flavor from a sweet-salty peanut-ginger glaze that comes together in one skillet.
• Perfectly juicy pork chops finished with bright citrus for balance and freshness.
• Steamed greens on the side make it a complete, colorful dinner without much extra work.
• Uses pantry staples plus a few fresh ingredients, and is easy enough for a weeknight but impressive enough for guests.

Grocery List

• Produce: 1 orange, 1 lime, fresh ginger, garlic, green onions, 12 oz green beans, 4–5 oz baby spinach
• Dairy: Butter (or use olive oil instead)
• Pantry: 4 bone-in pork chops, smooth peanut butter, low-sodium soy sauce, honey or light brown sugar, rice vinegar (or lime juice), toasted sesame oil, red pepper flakes or sriracha, neutral cooking oil (canola/avocado), kosher salt, black pepper, roasted peanuts

Full Ingredients

For the Peanut-Ginger Pork Chops

• 4 bone-in pork chops, about 1 inch thick (8–9 oz each)
• 1 tsp kosher salt, plus more to taste
• 1/2 tsp freshly ground black pepper
• 2 tbsp neutral oil (canola, avocado, or grapeseed)

For the Peanut-Ginger Citrus Glaze

• 1/3 cup smooth peanut butter
• 1/4 cup low-sodium soy sauce
• 3 tbsp honey or packed light brown sugar
• 1 1/2 tbsp finely grated fresh ginger (about a 1 1/2-inch piece)
• 2 cloves garlic, minced or pressed
• Zest of 1 orange (about 1 tbsp), divided (half for the glaze, half for finishing)
• Juice of 1 orange (about 1/3 cup)
• 1 tbsp rice vinegar (or lime juice)
• 1 tsp toasted sesame oil
• 1/4 tsp red pepper flakes, or 1 tsp sriracha (adjust to taste)
• 1/4 cup water, plus 1–2 tbsp extra if needed to thin

For the Steamed Greens

• 12 oz green beans, trimmed
• 4–5 oz baby spinach
• 1 tbsp unsalted butter or extra-virgin olive oil
• 1/4 tsp kosher salt, or to taste
• 1–2 tsp fresh lime juice (about 1/4 lime)

For Finishing & Garnish

• Remaining orange zest from above (if you reserved half for finishing)
• Zest of 1/2 lime (optional, but bright and fragrant)
• 1 lime, cut into wedges, for serving
• 2 tbsp roasted peanuts, roughly chopped
• 2 green onions, thinly sliced
• Small handful fresh cilantro leaves (optional)

Step-by-Step Instructions

Step 1: Prep the Pork and Your Ingredients

Pat the pork chops very dry with paper towels. This helps them brown nicely instead of steaming in the pan. Season both sides evenly with the 1 tsp kosher salt and 1/2 tsp black pepper. Let them sit at room temperature while you prepare everything else; taking the chill off helps them cook more evenly.

Meanwhile, trim the green beans and rinse the baby spinach. Thinly slice the green onions, chop the roasted peanuts, and set all the garnishes aside. Zest the orange, then cut it in half and squeeze out the juice. Zest the lime if using, then cut it into wedges for serving. Mince the garlic and grate the ginger.

Step 2: Whisk Together the Peanut-Ginger Citrus Glaze

In a medium bowl or large measuring jug, combine the peanut butter, soy sauce, honey, grated ginger, minced garlic, half of the orange zest, all of the orange juice, rice vinegar, toasted sesame oil, red pepper flakes or sriracha, and 1/4 cup water. Whisk until completely smooth and pourable. If the mixture seems too thick (it should pour like warm honey or heavy cream), whisk in an extra 1–2 tbsp water. Set the glaze near the stove; it will be ready to go as soon as the pork is seared.

Step 3: Sear the Pork Chops

Heat a large, heavy skillet (cast iron is ideal) over medium-high heat for 2–3 minutes, until hot. Add the 2 tbsp neutral oil and swirl to coat the pan. Lay the pork chops in the skillet in a single layer, leaving a little space between them. You should hear a strong sizzle when they hit the pan.

Sear without moving them for 3–4 minutes, until the underside is deep golden brown with some darker seared spots. Flip and sear the second side for another 3–4 minutes. At this point, the pork will still be slightly undercooked in the center, which is exactly what you want because it will finish in the glaze. Transfer the chops to a plate, leaving all the tasty browned bits and oil in the skillet.

Step 4: Simmer the Peanut-Ginger Glaze in the Skillet

Reduce the heat to medium. Give the glaze a quick stir, then carefully pour it into the hot skillet. It may bubble up at first; that is normal. Use a wooden spoon or spatula to scrape up any browned bits stuck to the bottom of the pan. Those bits add rich, savory flavor to the sauce.

Let the glaze simmer gently for 3–4 minutes, stirring often, until it slightly thickens and looks glossy. You want it to coat the back of a spoon but still flow easily. If it becomes too thick, stir in a tablespoon or two of water to loosen it. Taste and adjust if needed with a pinch of salt, extra vinegar or lime juice for brightness, or more red pepper flakes for heat.

Step 5: Finish Cooking the Pork in the Glaze

Return the seared pork chops and any juices that collected on the plate to the skillet, nestling them into the simmering glaze. Spoon some glaze over the top of each chop.

Cook over medium heat for 4–6 minutes, turning the chops once or twice and basting them with the sauce frequently. The glaze will reduce a bit more and cling to the meat in a shiny coating. Check for doneness with an instant-read thermometer inserted into the thickest part of the chop, away from the bone; you are aiming for 140–145°F. As soon as they reach temperature, remove the skillet from the heat. The pork will continue to rise a couple of degrees as it rests.

Sprinkle the remaining orange zest and a little lime zest over the chops, and gently turn them once more to lightly coat them with the citrus-scented glaze.

Step 6: Steam and Season the Greens

While the pork finishes in the glaze, bring about 1 inch of water to a boil in a medium saucepan fitted with a steamer basket. Add the trimmed green beans, cover, and steam for 4–5 minutes, until crisp-tender and bright green. Add the baby spinach on top, cover, and steam for 1 more minute, just until the spinach is wilted but still vibrant.

Transfer the greens to a bowl. Add the 1 tbsp butter or olive oil, 1/4 tsp salt, and 1–2 tsp fresh lime juice. Toss gently until the greens are evenly coated and glossy. Taste and adjust seasoning, adding more salt or lime if desired.

Step 7: Plate, Garnish, and Serve

Divide the steamed greens among four warm plates. Top each portion with a pork chop, then spoon extra peanut-ginger glaze from the skillet generously over the meat and a bit onto the greens.

Scatter chopped roasted peanuts and sliced green onions over the pork and greens. If using, tuck in a few cilantro leaves for a fresh herbal note. Finish with a final sprinkle of lime zest if you like, and serve immediately with lime wedges on the side for squeezing at the table. Enjoy the juicy pork, silky glaze, and bright greens all together in each bite.

Pro Tips

• Dry pork = better browning: Really take the time to pat the chops dry before seasoning. Less surface moisture means deeper, more even searing.
• Control the glaze thickness: The peanut butter makes the sauce thicken quickly. If it gets too sticky, simply whisk in a tablespoon of water at a time until it flows smoothly again.
• Do not overcook the pork: Pull the chops from the heat when they hit 140–145°F. Overcooked pork dries out, but slightly pink at the bone and 145°F is safe and juicy.
• Steam greens to just-tender: Stop steaming as soon as the beans are crisp-tender and the spinach is just wilted. Over-steamed greens turn dull and mushy.
• Use what greens you have: Broccolini, kale, Swiss chard, or even shredded cabbage all work well; just adjust steam time for thicker vegetables.

Variations

• Chicken instead of pork: Use 4 boneless, skinless chicken thighs or breasts. Sear 4–5 minutes per side, then finish in the glaze until they reach 165°F.
• Extra spicy: Double the red pepper flakes or add a spoonful of chili garlic sauce to the glaze, and finish with sliced fresh chilies on top.
• Citrus twist: Swap the orange for tangerines or blood oranges, or add a touch of lemon juice to the glaze for an even brighter, tangier finish.

Storage & Make-Ahead

Leftover pork chops and greens can be stored in airtight containers in the refrigerator for up to 3 days. For best results, store the pork and greens separately so the vegetables do not become soggy in the glaze. Reheat gently in a covered skillet over low heat with a splash of water until warmed through, or microwave in short bursts at 50–70% power, spooning any extra glaze over the top to keep the meat moist. The peanut-ginger glaze can be prepared up to 3 days ahead and kept in the fridge; thin with a little water and warm it before using. The vegetables are best cooked fresh, but you can trim the beans and wash the spinach a day ahead to save time.

Nutrition (per serving)

Approximate values for 1 pork chop with about one-quarter of the glaze and greens: 700 calories; 45 g protein; 35 g fat; 30 g carbohydrates; 20 g sugars; 4 g fiber; 900 mg sodium. Actual values will vary based on exact pork chop size, specific ingredients, and how much glaze you use.