Seared Pork Chops with Peach-Tomato Pan Sauce and Basil Couscous

Make it

Instructions

1. 01

   Set up and cook the couscous

   Set a large skillet, a medium saucepan with a tight-fitting lid, a cutting board, and clean utensils beside the stove. Add 1 1/2 cups couscous to the dry saucepan and toast over medium heat for 2 minutes, stirring, until it smells lightly nutty. Pour in 1 3/4 cups low-sodium chicken broth and bring it to a boil. Cover, remove the pan from the heat, and let it stand for 5 minutes; keep covered until serving. | Why: Toasting adds depth, while the covered rest lets the grains steam tenderly without turning mushy.

2. 02

   Season and sear the pork

   Pat 4 each boneless pork chops dry with paper towels. Season both sides with 1 tsp kosher salt and 1/2 tsp black pepper. Heat 1 tbsp olive oil in the large skillet over medium-high heat until it shimmers. Lay in the pork without crowding and sear for 3 to 4 minutes per side, until deeply browned and the thickest part reaches 145°F on an instant-read thermometer. Transfer to a clean plate and rest for 5 minutes, loosely tented with foil. | Why: Dry, well-seasoned chops brown quickly, and a short rest keeps their juices in the meat.

3. 03

   Build the peach-tomato pan sauce

   While the pork rests, rinse and dry the produce. Halve 2 each ripe peaches, remove the pits, and cut into 1/2-inch pieces. Halve 2 each Roma tomatoes and cut into 1/2-inch pieces. Peel and finely mince 2 each garlic cloves. Return the skillet to medium heat and melt 1 tbsp unsalted butter. Add the garlic and stir for 30 seconds, just until fragrant. Add the peaches and tomatoes with 2 tbsp apple cider vinegar, 1 tsp honey, and 1/4 tsp crushed red pepper flakes. Scrape up the browned bits, then simmer for 5 to 7 minutes, stirring occasionally, until the tomatoes soften and the juices become glossy and lightly syrupy. Stir in 1/2 cup fresh basil and any juices from the resting plate; taste and season with the remaining salt as needed. | Why: The fruit, tomatoes, and fond reduce into a bright sauce that complements the savory pork rather than masking it.

4. 04

   Fluff, plate, and serve

   Fluff the couscous with a fork until the grains separate. Divide it among four warm shallow bowls, then place a rested pork chop on each portion. Spoon the warm peach-tomato pan sauce and basil over the pork and couscous, dividing the juices evenly. Serve immediately while the pork is hot and the sauce is glossy. | Why: Fluffing releases steam and keeps the couscous light, while serving promptly preserves the pork's crisp seared exterior.