REAL SIMPLE ROASTED PORK CHOPS AND PEACHES

Cooking with the Cottons

Roasted Pork Chops and Peaches

Serves 4| Hands-On Time: 20m | Total Time: 30m

Nutritional Information

• Per Serving
• Calories 532

Ingredients

• 1 10-ounce package couscous NO COUSCOUS! I OPTED OUT AND WENT WITH RED POTATOES! SEE BELOW!
• 1 tablespoon olive oil 
• 4 bone-in pork chops (3/4 inch thick; about 2 pounds total) OR OFF THE BONE. JUST THE SAME! WHATEVER YOU PREFER!
• kosher salt and black pepper
• 2 peaches, cut into wedges
• 1 small red onion, cut into thin wedges SWEET VIDALIA DOES THE TRICK!
• 3 tablespoons white wine vinegar
• 1/2 cup fresh basil leaves  DELETED HUSBANDS NOT A FAN!

Directions

1. Heat oven to 400° F. Cook the couscous according to the package directions.
2. Meanwhile, heat the oil in a large ovenproof skillet over medium-high heat.
3. 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.
4. Add the peaches, onion, vinegar, and ¼ teaspoon each salt and pepper to the skillet and cook, tossing, for 1 minute.
5. Return the pork (and any accumulated juices) to the skillet. Transfer to oven and roast until the pork is cooked through and the peaches are tender, 8 to 10 minutes.
6. Sprinkle the pork and peaches with the basil and serve with the couscous.

Roasted Red Potatoes

Ingredients

• 6 to 8 small red potatoes, quartered into 1/2-inch pieces
• 1 tablespoon olive oil or garlic-flavored olive oil
• 1 tablespoon minced fresh rosemary leaves
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper

Directions

Preheat oven to 400 degrees F.

Combine all ingredients in a large bowl and toss to coat potatoes. Transfer potatoes to a large baking sheet or shallow roasting pan.Roast 25 to 30 minutes, until tender and golden.

Add butter at the very end and stir!

MANGIA!