Roasted Pork Chop with Peaches

We are pairing our 2013 Pinot Noir Dundee Hills with roasted pork chops. The peaches in this dish add a bit of sweetness to the meal that is simply delicious.

Winter's Hill Estate 2013 Pinot Noir Dundee Hills

Recommended Wine Pairing

2013 Pinot Noir Dundee Hills

The nose is beautiful with fresh Bing cherry and black currant with barrel notes of roasted marshmallow and cocoa powder.

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Roasted Pork Chop with Peaches

Recipe Courtesy of

Serve with 2013 Pinot Noir Dundee Hills

Serves 4

Prep Time:

Ingredients

10-ounce package couscous
1 tablespoon olive oil
4 bone-in pork chops (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

Directions

Heat 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 ½ teaspoon salt and ¼ teaspoon pepper and cook until browned, 3 minutes per side. Transfer to a plate.
Add the peaches, onion, vinegar, and ¼ 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 to oven and roast until the pork is cooked through and the peaches are tender, 8 minutes.
Sprinkle the pork and peaches with the basil and serve with the couscous.