Roasted Pork Chops and Peaches

The tastes of summer are often amplified by fresh, regional produce. Peaches are a classic warm-weather fruit that provide just the right amount of sweetness to a variety of dishes. While it’s easy to pigeonhole peaches into breakfasts and desserts, they’re equally at home in more savory dishes.

Fruit often pairs well with mild-flavored meats like poultry and pork. For a refreshing dinner that’s easy to prepare and cooks up in just about 30 minutes, try “Roasted Pork Chops and Peaches” from “Real Simple: Dinner Tonight Done!” (Time Home Entertainment) from the editors of Real Simple.

Serves 4

1 10-ounce package couscous (11/2 cups)

1 tablespoon olive oil

4 bone-in pork chops (3/4 inch thick; about 2 pounds total)

Kosher salt and black pepper

2 peaches, cut into wedges

1 small red onion, cut into thin wedges

3 tablespoons white wine vinegar

1/2 cup fresh basil leaves

Heat the oven to 400 F. Cook the couscous according to the package directions.

Meanwhile, heat the oil in a large ovenproof skillet over medium-high heat. Season the pork with 1/2 teaspoon salt and 1/4 teaspoon pepper and cook until browned, 3 to 5 minutes per side. Transfer to a plate.

Add the peaches, onion, vinegar, and 1/4 teaspoon each salt and pepper to the skillet, and 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. Serve with the couscous and sprinkle with the basil.