Ingredients
10 oz couscous
1 T olive oil
4 bone-in pork chops (each 3/4 inch thick; about 2 lbs total)
Kosher salt and black pepper
3 peaches, cut into wedges
1 medium red onion, cut into thin wedges
4 T white wine vinegar
1/2+ c fresh basil leaves
Preparation
Heat oven to 400 degrees. Cook couscous according to package directions.
Meanwhile, heat the oil in a large ovenproof skillet over med-high heat. Season the pork with 1/2 tsp salt and 1/4 tsp pepper and cook until browned, 3-5 mins per side; transfer to a plate.
Add the peaches, onion, vinegar and 1/4 tsp each of S & P to the skillet and cook, tossing, for 1 minute.
Return the pork and any accumulated juices to the skillet. Transfer the skillet to oven and roast until the pork is cooked through and the peaches are tender about 8 - 10 mins. Sprinkle with the basil and serve with the couscous.
