Roasted Pork Chops With Peaches And Green Beans
In this delicious pork and peach skillet recipe, savory and sweet flavors come together beautifully. Tender pork chops are seared to perfection and then roasted with juicy peaches, green beans, and a flavorful honey and vinegar sauce. Served over fluffy couscous and garnished with fresh basil leaves, this dish is a delightful balance of textures and tastes that will surely impress your dinner guests.
— Constant Cookbook
Ingredients
- 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 of fresh basil leaves
Instructions
- 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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