Peach and Pecan Pork Chops

Servings 6 servings


  • 1 tablespoon olive oil divided
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons Dijon mustard
  • 6 6-oz. boneless pork chops
  • 1 3/4 cups low sodium vegetable broth divided
  • 1 cup cubed peaches fresh or frozen
  • 1/2 cup sliced onion
  • 1 cup couscous
  • 3 tablespoons chopped pecans


  • In a small bowl, whisk together half of the olive oil with the vinegar and Dijon mustard; set aside.
  • Coat a large skillet with remaining olive oil over medium-high heat. Add pork chops and brown for 1 minute per side; remove from skillet and keep warm.
  • Reduce skillet heat to medium then add 1 cup of broth and whisk up all of the browned bits from the bottom of the pan. Add oil/vinegar/mustard mixture; blend well.
  • Return pork chops to the skillet along with peaches and onion.
  • Reduce skillet heat, cover and simmer for 10 to 15 minutes (adding more broth if needed) or until chops are cooked through.
  • Meanwhile, prepare couscous according to package directions, EXCEPT use 3/4 cup of vegetable broth to replace 3/4 cup of the required water (so you’re using a broth/water mixture for cooking the couscous).
  • Serve pork over couscous and top with pecans.


SERVING SUGGESTION: Baked sweet potatoes and a big spinach salad.
VEGETARIAN: Use non-breaded faux chicken patties instead of pork chops.
KOSHER: Use boneless skinless chicken thighs instead of pork chops.
GLUTEN FREE: Make sure vinegar, broth and mustard are gluten-free. Use gluten-free couscous.
NUTRITION: Per Serving: 385 Calories; 13g Fat; 38g Protein; 28g Carbohydrate; 4g Dietary Fiber; 77mg Cholesterol; 280mg Sodium. Exchanges: 1 1/2 Grain(Starch); 5 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates. Points: 10
Tried this recipe?Let us know how it was!