Saturday, October 4, 2014

Pork Chops with White Wine & Peach Sauce


This is yet another dish that was done over the summer that is slowly making its way onto the blog. Dan and I made this dish many times this summer. We tried hard not to ever turn on the oven and to only use the stove top very, very quickly.  Cous cous is super fast to make and these pork chops don't take too much longer. So if you're looking for a fast meal or a meal that can help keep your house cool during a hot summer, this is your dish. 



I was excited to see that Trader Joes' cous cous is whole wheat and still dirt cheap. You'll also need a peach, some pork loin chops and your favorite white wine (we won't be using all of it so you'll want to drink the rest).


In a medium pot saute 2 cloves of chopped garlic in 2 tablespoons of vegetable oil. Add 1 cup of water and bring to a boil. Add 1 cup of cous cous, cover and remove from the heat. Let sit for about 5 minutes then fluff with a fork and set aside. You can add salt and pepper to taste. Remember, the peach and white wine sauce will be going over top the cous cous too, so no need to over season.


Season both sides of the pork chops with salt and pepper. Bring an oiled pan to medium-high heat and add the pork chops. Cook for 2-3 minutes on each side. 


Once you flip the pork chops add 2 cloves of chopped garlic to the pan.


Right when the garlic is done add the chicken broth, wine, peaches, cumin, cinnamon, turmeric and thyme. Stir together, reduce heat to medium-low and simmer for 5-10 minutes.


The sauce will begin to reduce and thicken. Serve pork chops with the cous cous and pour sauce over top. Hope you enjoy!



Pork Chops with White Wine & Peach Sauce
4 thin pork chops
1 peach
1/8 teaspoon turmeric 
1/8 teaspoon cinnamon 
1/8 teaspoon cumin
1/8 teaspoon thyme
1/2 cup white wine
1/2 cup chicken broth
1 cup cous cous
1 cup water
4 cloves garlic, chopped
Salt and pepper to taste

Season pork chops with salt and pepper. Cook over medium-high with a few tablespoons of vegetable oil. Cook for a few minutes on each side. Add 2 cloves chopped garlic. Once garlic is almost done, add chicken broth, white wine, chopped peaches, cumin, cinnamon, turmeric and thyme. Reduce heat to medium-low and simmer 5-10 minutes.

Saute 2 cloves chopped garlic in a pot with 2 tablespoons vegetable oil. Add water once garlic is starting to lightly brown. Bring to a boil. Add cous cous. Cover and remove from heat for five minutes. Fluff and stir in salt and pepper to taste.

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