Roasted Pork Chops with Peaches and Green Beans recipe

Roasted Pork Chops with Peaches and Green Beans

A quick and easy recipe for pork chops using summer fresh peaches and green beans.
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Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Main Course
Cuisine American
Servings 4 servings


  • 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.
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