Roasted Pork Chops and Peaches
Roasted Pork Chops and Peaches
Total Time: 30 minutes
1 (10 oz) package couscous
1 Tbsp olive oil
4 bone-in pork chops (about 2# total)
Kosher salt and black pepper
2 peaches, cut into wedges
1 small red onion, cut into thin wedges
3 Tbsp white wine vinegar
1/2 c fresh basil leaves
1. Heat oven to 400. Cook couscous according to package directions.
2. Meanwhile, heat the oil in a large ovenproof skillet over medium-high heat. Season the pork with 1/2 tsp salt and 1/4 tsp pepper and cook until browned, 3 to 5 minutes per side; transfer to plate.
3. Add the peaches, onion, vinegar, and 1/4 tsp each salt and pepper to the skillet and cook, tossing, for 1 minute. Return the pork (and any accumulated juices) to the skillet. Transfer the skillet to oven and roast until the pork is cooked through and the peaches are tender, 8 to 10 minutes. Sprinkle with the basil and serve with the couscous.
Yield: 4 servings
From Real Simple Magazine August 2010
Ken's rating: ****1/2
Chalsea's rating: ****1/2
This may sound like a strange combination if you're strictly a meat and potatoes person, but give this a try. I LOVE peaches, so I had to try this. This was absolutely delicious when the juices mingled with the couscous.
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