A seasonal, healthy meal with less cleanup

It’s always nice when you can prepare a healthy meal with seasonal ingredients. It’s even better when you can do it using only a couple pots and pans, making cleanup a breeze.

This recipe for roasted pork chops and peaches from the August 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 the regular couscous.

SKILLET PORKCHOPS & PEACHES

Start to finish: 30 minutes

Servings: 4

Ingredients:

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, cut into thin wedges

3 tablespoons red wine vinegar

1/2 cup fresh basil leaves, torn into pieces

Directions:

Heat the 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, about 3 to 5 minutes per side. Transfer the pork to plate.

Return the skillet to the heat and add the peaches, onion, vinegar and the remaining salt and pepper. Cook, tossing, for 1 minute. Return the pork (and any accumulated juices) to the skillet. Transfer the skillet to the oven and roast until the pork is cooked through and the peaches are tender, 8 to 10 minutes.

Sprinkle with the basil and serve with couscous.

(Recipe from Real Simple, August 2010)