Roasted Pork Chops and Peaches

Roasted Pork Chops and Peaches
Couscous soaks up juices from the pork chops and the tart peach and onion sauce. Get the recipe. Photo: Con Poulos
Hands On Time:
20 mins
Total Time:
30 mins
4 serves


  • 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

  • ½ cup fresh basil leaves


  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.

Nutrition Facts (per serving)

532 Calories
14g Fat
59g Carbs
44g Protein
Nutrition Facts
Calories 532
% Daily Value *
Total Fat 14g 18%
Saturated Fat 4g 20%
Cholesterol 92mg 31%
Sodium 435mg 19%
Total Carbohydrate 59g 21%
Total Sugars 6g
Protein 44g
Calcium 72mg 6%
Iron 3mg 17%

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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