• Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. • Peel and mince garlic. Zest and quarter lemon.

• 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.

• 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. Simply cook through this step as instructed, swapping in chicken* for pork; cook until browned and cooked through, 3-5 minutes per side.

• Return same pan to medium-high heat. Stir in jam, stock concentrate, 1/4 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. Swap in chicken for pork.

• 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.