Honey Thyme Pork Chops with Couscous and Peach Arugula Salad

If you love combining sweet and savory flavors, this honey thyme pork chop recipe is for you. The pork is pan-seared to perfection, then coated in a luscious pan sauce made with honey, thyme and balsamic vinegar. Served over tender couscous and alongside a bright peach and arugula salad, every bite is a delightful balance of tastes and textures.

This dish comes together in just about 30 minutes, making it perfect for a weeknight dinner that feels special. The natural sweetness of the peaches and honey pairs beautifully with the earthy thyme and tangy balsamic, while the peppery arugula adds a fresh kick. It’s a complete meal that will satisfy your sweet tooth and your craving for something hearty.

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Ingredients

1 unit ShallotView ingredient guideLike ingredientDislike ingredient

0.25 ounce ThymeView ingredient guideLike ingredientDislike ingredient

1 unit PeachView ingredient guideLike ingredientDislike ingredient

1 teaspoon HoneyView ingredient guideLike ingredientDislike ingredient

1 tablespoon Balsamic VinegarView ingredient guideLike ingredientDislike ingredient

0.5 cup CouscousView ingredient guideLike ingredientDislike ingredient

12 ounce Pork ChopsView ingredient guideLike ingredientDislike ingredient

1 unit Organic Veggie StockView ingredient guideLike ingredientDislike ingredient

2 ounce ArugulaView ingredient guideLike ingredientDislike ingredient

4 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

Salt to tasteView ingredient guideLike ingredientDislike ingredient

Pepper to tasteView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry all produce. Halve and peel the shallot. Thinly slice one half; mince the other half. Strip the thyme leaves from the stems and roughly chop. Halve and pit the peach, then cut into ½-inch wedges.
2. In a large bowl, whisk together ½ teaspoon honey, 1 tablespoon balsamic vinegar and a generous drizzle of olive oil. Season with salt and pepper to make the vinaigrette.
3. Heat a drizzle of olive oil in a small pot over medium heat. Add the minced shallot and cook, stirring, until softened, about 2-3 minutes. Add 1 cup water and a large pinch of salt. Bring to a boil, then stir in the couscous. Cover, remove from heat and let stand until ready to serve.
4. Heat a drizzle of olive oil in a large pan over medium-high heat. Season the pork chops all over with salt and pepper. Add to the pan and cook until desired doneness, 3-4 minutes per side. Remove from pan and let rest 5 minutes, then thinly slice.
5. Add the sliced shallot and chopped thyme to the same pan over medium heat. Cook, stirring, until softened, 2-3 minutes. If the pan seems dry, add a drizzle of olive oil. Stir in the vegetable stock concentrate, remaining ½ teaspoon honey and ½ cup water. Scrape up any browned bits from the bottom. Simmer until the sauce reduces and thickens, 2-3 minutes. Season with salt and pepper.
6. Add the arugula and peach wedges to the bowl with the vinaigrette. Toss to coat. Season with salt and pepper. Fluff the couscous with a fork and season with salt and pepper. Divide the couscous and sliced pork between plates. Drizzle the pan sauce over the pork. Serve the peach salad on the side.

Recipe Tips

FAQ

Can I use chicken instead of pork?

Yes, boneless chicken breasts or thighs work well. Adjust cooking time as needed until chicken reaches an internal temperature of 165°F.

What can I substitute for couscous?

Quinoa, rice or orzo are great alternatives. Cook according to package directions.

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan or microwave.