Braised Pork Chops with Peach Gravy and Cauliflower Couscous

Braised Pork Chops with Peach Gravy and Cauliflower Couscous

  • Servings: 2 - 4
  • Difficulty: easy
  • Print


This past summer’s peach harvest was, in my humble opinion, the best in several years.  I couldn’t get enough of them and wanted to enjoy them in as many dishes as possible.

I love soul food but it’s often loaded with fat and carbs, so I thought I would take a classic dish, smothered pork chops and rice, and make it a lot healthier without compromising flavor.


Miz for braised pork chops and peaches-8762-2.jpg

  • Four pork chops
  • 2 cups of peach wedges
  • 2 cups of sliced yellow or Spanish onions
  • 2 cloves of garlic, sliced
  • 4 tbsp extra virgin olive oil
  • 2 cups beef stock/broth (you may also use chicken or vegetable)
  • Kosher salt (to taste)
  • Black pepper (to taste)
  • Chopped parsley (garnish)
  • Fresh peach wedges (garnish)



  • Pat dry both sides of each chop dry, season with kosher salt and black pepper; set aside.
  • Pre-heat your oven to 350° F, place a rack on the middle level in the oven.
  • Prepare the Cauliflower Couscous recipe which is an earlier post on this blog.  You can do this a day ahead or while the pork chops are in the oven.


  • Heat a large, oven-safe skillet over medium-high heat; add the olive oil.  When the oil just starts to smoke place the pork chops in the skillet; brown on both sides.
  • Add the onions, peaches, garlic, and stock to the pan.  Bring to a boil then cover and place into 350° F oven for 45 minutes.  (You may cook this on the stovetop if you can’t or don’t want to use an oven; you will just have to turn the chops over halfway through the cooking time.)
  • Take the skillet out of the oven; remove the chops, place them on a serving platter, cover with foil to keep them warm.
  • Using a potato masher mash the peaches and onions in the skillet.  For a creamier gravy you can pour the contents of the skillet into a heat-proof blender and puree, but BE CAREFUL, it’s HOT, and hot liquids in a blender will react more vigorously when processed (i.e. the top will fly off the blender because of the expanding steam if the top is not held down ).
  • Pour the peach gravy into a heat-proof serving bowl.  Remove the foil from the serving plate of pork chops; garnish with fresh peach wedges.  Serve with the cauliflower couscous.  Enjoy with a glass of your favorite chardonnay.


Braised Pork Chops with Peach Gravy and Cauliflower Couscous


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