Beef / Pork

Porkchops and Peaches (from REAL SIMPLE Aug 2010) is for Dinner.

Porkchops and Peaches (from REAL SIMPLE Aug 2010) takes 25 minutes to prepare.

Porkchops and Peaches (from REAL SIMPLE Aug 2010) takes 30 minutes to cook.

Porkchops and Peaches (from REAL SIMPLE Aug 2010) makes 4 servings.

The ingredients for Porkchops and Peaches (from REAL SIMPLE Aug 2010) are:

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)

Here is how you make Porkchops and Peaches (from REAL SIMPLE Aug 2010):

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: 4Recipe submitted by SparkPeople user DUSTEDTWIN.

The nutritional information for Porkchops and Peaches (from REAL SIMPLE Aug 2010) is:

• 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