Roasted Pork Chops with Peaches and Green Beans
A quick and easy recipe for pork chops using summer fresh peaches and green beans.
- 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.