Roasted Pork Chops and Peaches

roasted-porkchops-peaches
Photo by Con Poulos
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  • Serves 4
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 532 calories
    • Fat 14 g
    • Sat Fat 4 g
    • Cholesterol 92 mg
    • Sodium 435 mg
    • Protein 44 g
    • Carbohydrate 59 g
    • Sugar 6 g
    • Fiber 4 g
    • Iron 3 mg
    • Calcium 72 mg

Ingredients

  1. Check 1 10-ounce package couscous
  2. Check 1tablespoon olive oil
  3. Check 4 bone-in pork chops (3/4 inch thick; about 2 pounds total)
  4. Check kosher salt and black pepper
  5. Check 2 peaches, cut into wedges
  6. Check 1 small red onion, cut into thin wedges
  7. Check 3tablespoons white wine vinegar
  8. Check 1/2cup fresh basil leaves

Directions

  1. Heat oven to 400° F. Cook the couscous according to the package directions.
  2. Meanwhile, heat the oil in a large ovenproof skillet over medium-high heat.
  3. Season the pork with ½ teaspoon salt and ¼ teaspoon pepper and cook until browned, 3 to 5 minutes per side. Transfer to a plate.
  4. Add the peaches, onion, vinegar, and ¼ teaspoon each salt and pepper to the skillet and cook, tossing, for 1 minute.
  5. Return the pork (and any accumulated juices) to the skillet. Transfer to oven and roast until the pork is cooked through and the peaches are tender, 8 to 10 minutes.
  6. Sprinkle the pork and peaches with the basil and serve with the couscous.