I’m all about the one-dish dinner these days. This recipe for Roasted Pork Chops with Peaches and Green Beans is so simple yet brilliantly flavorful with all of the best tastes of summer. A flavorful meal is all about getting good ingredients and in this meal I have fabulous local pork from Christiansen Family Farm, fresh local peaches and green beans, and a splash of good quality white wine vinegar. And the best part, dinner is ready in 20 minutes.
Speaking of one pot meals, this week I’m cooking a big meal for all of the family on my dad’s side. Luckily, we don’t have that huge of a family so it will be about 25 people. I’m honored to be able to cook a meal for them. Josh and I weighed back and forth on what to make, something that we’d both be excited about and that the family would enjoy. We landed on paella, a Spanish dish of seasoned rice, seafood, chicken and vegetables. And of course to go with our paella we’re making a big jug of sangria. It should be a great evening. I’ll report back when we return.
See the category section on the left side bar and click One Dish Dinners for more meals like this one. Here are a few of my favorite one dish dinners:
Roasted Vegetable Enchiladas
Kung Pao Chicken
Moroccan Chicken Tagine
Roasted Grape and Walnut Rice Pilaf
Coq au Vin
Sea Scallops with Cherries
Right now, you can find Christiansen Family Farm pork and perfectly ripe peaches at Liberty Heights Fresh! Plus they have a huge wall of balsamics and vinegars to choose from, so many it’s hard to pick just one! For this recipe we found that a good white wine vinegar does just the trick to boost the natural flavors.
- 1 cup couscous
- 1 tablespoon of fresh parsley chopped, optional
- 1 tablespoon olive oil
- 4 bone-in pork chops, 3/4 inch thick; about 2 pounds total
- kosher salt and black pepper
- 1/4 teaspoon red pepper flakes
- 3 peaches, cut into wedges
- 1 cup green beans
- 1 small red onion, cut into thin wedges
- 1/3 cup white wine vinegar
- 1 tablespoon honey
- handful fresh basil leaves
Heat oven to 400° F. Bring 1 1/4 cups water to a boil then add couscous, cover and remove from heat. After 5 minutes fluff with a fork and toss with parsley.
Meanwhile, heat the oil in a large ovenproof skillet over medium-high heat.
Season the pork with ½ teaspoon salt, ¼ teaspoon pepper, and 1/4 teaspoon red pepper flakes and cook until browned, 3 to 5 minutes per side. Transfer to a plate.
Add the green beans, peaches, onion, vinegar, honey 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, about 10 minutes.
Sprinkle the pork and peaches with basil and serve over couscous with a good spoonful of the pan juices.