It's always nice when you can prepare a healthful meal with seasonal ingredients. It's even better when you can do it using only a couple of pots and pans, making cleanup a breeze.
This recipe for roasted pork chops and peaches from the August 2012 issue of Real Simple magazine features a sweet and savory topping of fresh fruit and herbs cooked in the same skillet as the meat. The pork and peaches are served over a bed of fluffy couscous to complete the meal.
To improve the nutritional profile of this summery supper, be sure to trim all visible fat from the pork chops and, if you like, substitute whole-wheat for regular couscous.
Start to finish: 30 minutes
1 (10-ounce) package couscous
1 tablespoon olive oil
4 bone-in pork chops (about 2 pounds total), trimmed of visible fat (each 3/4-inch thick)
3/4 teaspoon kosher salt, divided
1/2 teaspoon ground black pepper, divided
2 peaches, pitted and cut into wedges
1 small red onion, peeled and cut into thin wedges
3 tablespoons red-wine vinegar
1/2 cup fresh basil leaves, torn into pieces
Heat oven to 400 F. Cook the couscous according to package directions.
Meanwhile, in a large, ovenproof skillet over medium-high, heat the oil. Season the pork with 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper and cook until browned, for about 3 to 5 minutes per side. Transfer pork to a plate.
Return skillet to heat and add the peaches, onion, vinegar and remaining salt and pepper. Cook, tossing, for 1 minute. Return pork (and any accumulated juices) to skillet. Transfer skillet to preheated oven and roast until pork is cooked through and peaches are tender, for 8 to 10 minutes.
Sprinkle with the basil and serve with couscous.
Nutrition information: 507 calories; 145 calories from fat; 16 grams fat (5 g saturated; 0 g trans fats); 58 milligrams cholesterol; 63 g carbohydrate; 31 g protein; 5 g fiber; 800 mg sodium.