Roasted Pork Chop Recipe

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:

Preheat oven to 400° F. Cook the couscous as stated in the package directions. Set aside.

Season the pork with ½ teaspoon salt and ¼ teaspoon pepper. Heat the oil in a large ovenproof skillet over medium-high heat. Cook the pork until browned, 3 to 5 minutes per side. Transfer to a plate.

Add the peaches, onion, vinegar, and ¼ teaspoon each salt and pepper to the skillet and cook, tossing, for 1 minute.

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.

Sprinkle the pork and peaches with the basil and serve with the couscous.