Wednesday, August 4, 2010

Roasted Pork Chops with Peaches

Yes, this is another Real Simple recipe.

1 10-ounce package couscous
1 tablespoon olive oil
4 bone-in pork chops (each 3/4 inch thick; about 2 pounds total)
kosher salt and black pepper
2 peaches, cut into wedges
1 small red onion, cut into thin wedges
3 tablespoons white wine vinegar
1/2 cup fresh basil leaves

Heat oven to 400ยบ F. Cook the couscous according to the package directions.
Meanwhile, heat the oil in a large ovenproof skillet over medium-high heat. Season the pork with ½ teaspoon salt and ¼ teaspoon pepper and cook until browned, 3 to 5 minutes per side; transfer to a plate.

Add the peaches, onion, vinegar, and ¼ teaspoon each salt and pepper to the skilley 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, 8 to 10 minutes. Sprinkle with the basil and serve with the couscous.

Cook's Notes:
1. The peaches were from the farmer's market, the basil from our yard. I also served a salad with lettuce, olives, feta cheese, and basalmic vinegar to round out the meal.

2. I used red wine venegar instead of white wine vinegar. It did smell slightly of vinegar, but tasted fine.
3. Mr. Snowgoose really enjoyed this. Me? Not so much (though the peaches were great). Turns out I only like my pork cured.

Coming soon: pickles!

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