Pork Chops with Peaches

Pine Nut Couscous
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Ingredients

  • 3 (6-oz) bone-in pork chops
  • ¼ tsp salt
  • ¼ tsp pepper
  • 1 Tbsp olive oil, divided
  • 2 peaches, sliced
  • 1 shallot, sliced
  • 1½ tsp chopped fresh rosemary
  • ⅓ cup white wine (or low-sodium chicken broth)
  • ⅓ cup low-sodium chicken broth
  • 1½ tsp maple syrup 

Instructions

  1. Sprinkle pork with salt and pepper. Cook, in batches, in ½ Tbsp hot oil per batch in a large skillet over medium-high heat 3 to 4 minutes per side or until done. Remove from skillet; keep warm.
  2. Add peaches, shallot, and rosemary to skillet; cook 2 to 3 minutes. Stir in wine, scraping skillet to loosen browned bits; bring to a boil. Cook 2 minutes.
  3. Stir in broth and maple syrup; bring to a boil. Cook until reduced to ½ cup, about 2 minutes. Remove from heat. Spoon sauce over pork.

Side Dish Ingredients

  • ½ (7.6-oz) pkg whole wheat couscous
  • 2 Tbsp cup pine nuts
  • ½ tsp lemon zest
  • ¼ tsp salt
  • ⅛ tsp pepper

Side Dish Instructions

  1. Prepare couscous according to package directions. Toast nuts in a dry skillet over medium heat until fragrant.
  2. Toss together couscous, nuts, lemon zest, salt, and pepper.

Nutritional Information

Main Side Total
Servings 3 3
Calories
314
158
472
Fat (g) 15 5 20
Sat. Fat (g) 3 0 3
Protein (g) 29 5 34
Carb (g) 15 25 40
Fiber (g) 2 2 4
Sodium (mg) 259 194 453

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