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Roasted Pork Chops and Peaches

Roasted Pork Chops and Peaches
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Serves 4| Hands-On Time: | Total Time:


  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.
By August, 2010

Nutritional Information

  • Per Serving
  • Calories 532
  • Fat 14g
  • Sat Fat 4g
  • Cholesterol 92mg
  • Sodium 435mg
  • Protein 44g
  • Carbohydrate 59g
  • Sugar 6g
  • Fiber 4g
  • Iron 3mg
  • Calcium 72mg
What does this mean? See Nutrition 101 .

Quick Tip

Almost any stone fruit would be delicious in this recipe. If you can't find ripe peaches, use nectarines or plums instead. 

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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.