Porkchops and Peaches (from REAL SIMPLE Aug 2010)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
Whole Wheat Couscous, prepared as listed on package1 tbsp olive oilsaltpepper4 porkchops (approx 2lbs of meat)2 peaches, cut into wedges1 SMALL red onion, cut into thin wedges3 tbsp white wine vinegar1/3 cup basil leaves (may want to tear or slice to smaller sizes to spread flavor)
Preheat oven to 400 F. Prepare Couscous according to directions on package.
In large ovensafe skillet, heat olive oil over med-high heat. Season porkchops with desired amt of salt and pepper and cook in oil 3-5 minutes each side, until done. Take meat out of pan and set on platter (need something that will collect juices!). Add peaches, onions, white wine vinegar to pan (it should smoke slightly - imagine the train or volcano at the hibachi restaurant!) and toss for approximately 1 minute. Add the pork and collected juices back into the skillet and put it in the oven for 8-10 minutes or until pork is fully cooked through and peaches are tender. prior to serving, add basil to top of dish
Fork the couscous to fluff - serve on side or as a base to this dish.
Makes 4 (rather large) servings - can cut in 1/2 if watching calories. The protein will help keep you full!
Number of Servings: 4
Recipe submitted by SparkPeople user DUSTEDTWIN.
In large ovensafe skillet, heat olive oil over med-high heat. Season porkchops with desired amt of salt and pepper and cook in oil 3-5 minutes each side, until done. Take meat out of pan and set on platter (need something that will collect juices!). Add peaches, onions, white wine vinegar to pan (it should smoke slightly - imagine the train or volcano at the hibachi restaurant!) and toss for approximately 1 minute. Add the pork and collected juices back into the skillet and put it in the oven for 8-10 minutes or until pork is fully cooked through and peaches are tender. prior to serving, add basil to top of dish
Fork the couscous to fluff - serve on side or as a base to this dish.
Makes 4 (rather large) servings - can cut in 1/2 if watching calories. The protein will help keep you full!
Number of Servings: 4
Recipe submitted by SparkPeople user DUSTEDTWIN.
Nutritional Info Amount Per Serving
- Calories: 798.4
- Total Fat: 38.9 g
- Cholesterol: 170.1 mg
- Sodium: 127.8 mg
- Total Carbs: 44.6 g
- Dietary Fiber: 3.8 g
- Protein: 63.8 g
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