How do you shake up dinnertime? Eat a peach! The stone fruit brings an unexpected but utterly delicious twist to the green salad in this recipe. That sweetness also gets echoed in the honey herb sauce that’s drizzled over the centerpiece: juicy, pan-seared pork chops. It’s all served next to a bed of couscous, which makes this dish feel as hearty and satisfying as it does light and summery.
Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.
Vegetable Stock Concentrate
Wash and dry all produce. Halve and peel shallot. Thinly slice one half; mince other half. Halve and pit peach, then cut into ½-inch wedges. Strip thyme leaves from stems; discard stems. Roughly chop leaves.
In a large bowl, whisk together ½ tsp honey, 1 TBSP vinegar, and a large drizzle of olive oil (we sent more honey and vinegar). Season with salt and pepper.
Heat a drizzle of olive oil in a small pot over medium heat. Add minced shallot. Cook, tossing, until softened, 2-3 minutes. Add 1 cup water and a large pinch of salt. Bring to a boil, then add couscous. Cover and remove from heat. Let stand until rest of meal is ready.
Heat a drizzle of olive oil in a large pan over medium-high heat. Season pork all over with salt and pepper. Add to pan and cook to desired doneness, 3-4 minutes per side. Remove from pan and set aside to rest 5 minutes, then thinly slice.
Add sliced shallot and thyme to same pan over medium heat. Cook, tossing, until softened, 2-3 minutes. (TIP: Add a drizzle of olive oil if pan seems dry.) Stir in stock concentrate, ½ tsp honey, and ½ cup water (you’ll have some honey left over). Scrape up any browned bits on bottom of pan. Simmer until saucy and somewhat reduced, 2-3 minutes. Season with salt and pepper.
Add arugula and peach to bowl with vinaigrette. Toss to combine. Season with salt and pepper. Fluff couscous with a fork. Season with salt and pepper. Divide couscous and pork between plates. Drizzle with pan sauce. Serve with salad on the side.