1 10 oz package couscous
1 TBSP 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 TBSP white wine vinegar
1/2 cup fresh basil leaves
Heat oven to 400 deg. 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 ½ tsp salt and ¼ tsp pepper and cook until browned, 3 to 5 minutes per side. Transfer to a plate. Add the peaches, onion, vinegar, and ¼ tsp each salt and pepper to the skillet and cook, tossing, for 1 minute. Return the pork (and any accumulated juices) to the skillet. Transfer to oven and roast until the pork is cooked through and the peaches are tender, 8 to 10 minutes. Sprinkle the pork and peaches with the basil and serve with the couscous.
Almost any stone fruit would be delicious in this recipe. If you can't find ripe peaches, use nectarines or plums instead.