This is a little something that I like to call GENIUS! I found this gem from the Vintage Mixer located at http://www.thevintagemixer.com/2013/08/roasted-pork-chops-with-peaches-and-green-beans/
I cant explain how sweet, savory, simple, and filling this “One Dish Dinner” is, as Becky from Vintage Mixer perfectly put it.
This is a perfect recipe to incorporate stone fruit such as peaches into your dinner. I find lots of recipes that call for peaches, pears, plums, etc but get weary because I don’t know how it is going to come out or if my roommates will even be turned on by it! Well low and behold both Mikey AND Dave absolutely loved this dish especially the peaches so all the more reason to break them out!
Here is a run down for how they do it in their neck of the woods!
1 Cup Couscous; plain
1 Tbsp Fresh Parsley; chopped
1 Tbsp Olive Oil
4 Bone-In Pork Chops
3 Peaches; cored & cut into wedges
1 Cup Green Beans; trimmed
1 Small Red Onion; cut into thin wedges
1/3 Cup White Wine Vinegar
1 Tbsp Honey
1/4 Tsp Red Pepper Flakes
Salt & Pepper
Fresh Basil Leaves
Core and slice the peaches and set aside.
Preheat oven to 400f.
Bring 1 1/4 cups of water to a boil, then add couscous. Cover and remove from heat and let rest for 5 minutes. Once all the liquid is absorbed, toss couscous with a palm full of chopped parsley and set aside.
Next heat olive oil in a large skillet over medium high heat.
Season the pork chops on both sides with salt, pepper, and the red pepper flakes.
Add to the skillet and cook until browned, about 3-5 minutes per side.
Transfer chops to a platter and set aside.
Add green beans, peaches, onions, vinegar, honey, and 1/4 tsp each of salt and pepper.
Cook tossing for one minute then transfer to a large baking dish.
Top the peach mixture with the pork chops and any juices that accumulated juices and roast until cooked through and the peaches are tender; about 10 minutes.
Sprinkle the pork and peaches with basil and serve over couscous with a spoonful of pan juices.
Mind you, the Vintage Mixer made this recipe with a large oven proof skillet. Unfortunately I do not have one but if you do, you can ignore the whole “transfer into a large baking dish” comment and do it all in that one skillet.