Roasted Pork Chops and Peaches

Roasted Pork Chops and Peaches
Con Poulos
Couscous soaks up juices from the pork chops and the tart peach and onion sauce.

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Serves 4
preparation
20
minutes
cooking
30
minutes

Ingredients

1
10-ounce package couscous
1
tablespoon
olive oil
4
bone-in pork chops (3/4 inch thick; about 2 pounds total)
kosher salt and black pepper
2
peaches, cut into wedges
1
small red onion, cut into thin wedges
3
tablespoons
white wine vinegar
1/2
cup
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.
Sara Quessenberry
August 2010

Nutritional Information

  • Per Serving
  • Calories 532
  • 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
What does this mean? See Nutrition 101.

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