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.