03_87703_FWe 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.
Need more 2013 Pinot Noir? Purchase Here. Free ground shipping offered on cases.

  • 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


  1. Heat oven to 400° F. Cook the couscous according to the package directions.
  2. Meanwhile, heat the oil in a large ovenproof skillet over medium-high heat.
  3. Season the pork with ½ teaspoon salt and ¼ teaspoon pepper and cook until browned, 3 to 5 minutes per side. Transfer to a plate.
  4. Add the peaches, onion, vinegar, and ¼ teaspoon each salt and pepper to the skillet and cook, tossing, for 1 minute.
  5. 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.
  6. Sprinkle the pork and peaches with the basil and serve with the couscous.