Thanks bundle and christinemarie, in this recipe (that I had forgotten about until it popped up again on the website), I think I'll brine the chops first since the meat has to go back into the oven. I appreciate your suggestions!
This was very easy to make and it was a hit with my family! I used balsamic vinegar instead of white wine vinegar as that is what I had on hand and it came out great! I placed the pork chops on top of a bed of onions and peaches and then placed more peaches and onions on top of the pork chops before baking. Also, I used fairly thick pork chops, which I think contributed to the moistness. I usually overcook pork chops, but not this time!
Yum! The sweetness of the peaches match the pork chops really well. The pork chops were nice and tender. The red onion was wonderful too. I made the following substitutions: balsamic vinegar and canned peaches. I added shallots too. I would suggest doubling the vinegar or adding more liquid so there is more sauce for the couscous - 'cause it is so good!
I have had the same problem with pork chops drying out on me in the past. My solution is to sear both sides over med-high heat, turn it down to med-low and then after just a few minutes more, turn them off. The last ones I fixed, which were pretty thick, turned out great-nice and brown on the outside and soft pink on the inside. I think the most common mistake made when cooking pork chops is to over-cook them. Good luck in the future.
I really went nuts on this one. I halved the red onion, and added two shallots, two huge garlic cloves and rosemary. Instead of the white wine vinegar I used white wine (riesling, as that was what we were drinking)and basalmic vinegar, and even though I was only cooking for two I added more liquid than the recipe called for. I only browned the chops for about 2 - 3 minutes and roasted until the temp reached just about 140. The peaches and chops were both super flavourful and aromatic, it was really a fantastic dish. Can't wait to do it again.
I have found that the best way to keep pork from drying out is to brine it first - for at least 30 minutes, up to 90 minutes. It also adds a lot of flavor!