Porkchops and Peaches (from REAL SIMPLE Aug 2010)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 4
- 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
View full nutritional breakdown of Porkchops and Peaches (from REAL SIMPLE Aug 2010) calories by ingredient
Introduction
This recipe was made from the REAL SIMPLE magazine with a couple tweaks to make it a little better for you. The sauce is AMAZING with the olive oil, vinegar, peach juice, pork juice and onions all playing off each other! This recipe was made from the REAL SIMPLE magazine with a couple tweaks to make it a little better for you. The sauce is AMAZING with the olive oil, vinegar, peach juice, pork juice and onions all playing off each other!Number of Servings: 4
Ingredients
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Whole Wheat Couscous, prepared as listed on package
1 tbsp olive oil
salt
pepper
4 porkchops (approx 2lbs of meat)
2 peaches, cut into wedges
1 SMALL red onion, cut into thin wedges
3 tbsp white wine vinegar
1/3 cup basil leaves (may want to tear or slice to smaller sizes to spread flavor)
Directions
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.
Member Ratings For This Recipe
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CD6730202
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YRINA03
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LBENNING
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SALESSE
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CD7953934