Honey Thyme Pork Chops with Couscous and Peach Arugula Salad

This dish proves that a little sweetness can transform a simple weeknight dinner into something special. Juicy pork chops are pan-seared to perfection and finished with a honey-thyme pan sauce that’s both savory and sweet. The sauce comes together quickly using the same pan, picking up all those delicious browned bits for maximum flavor.

On the side, fluffy couscous provides a hearty base, while a bright peach and arugula salad adds a fresh, peppery contrast. The natural sweetness of ripe peaches echoes the honey in the sauce, tying the whole plate together. It’s a balanced, satisfying meal that feels light and summery.

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Ingredients

1 unit ShallotView ingredient guideLike ingredientDislike ingredient

1 unit PeachView ingredient guideLike ingredientDislike ingredient

0.25 ounce ThymeView ingredient guideLike ingredientDislike ingredient

1 teaspoon HoneyView ingredient guideLike ingredientDislike ingredient

3 teaspoon Balsamic VinegarView ingredient guideLike ingredientDislike ingredient

0.5 cup CouscousView ingredient guideLike ingredientDislike ingredient

12 ounce Pork ChopsView ingredient guideLike ingredientDislike ingredient

1 unit Veggie Stock ConcentrateView 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 and mince the other. Halve and pit the peach, then cut into ½-inch wedges. Strip the thyme leaves from the stems and roughly chop.
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, 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 the rest of the meal is ready.
4. Heat a drizzle of olive oil in a large skillet over medium-high heat. Season the pork chops all over with salt and pepper. Add to the skillet and cook to your desired doneness, 3-4 minutes per side. Transfer to a cutting board and let rest for 5 minutes, then thinly slice.
5. Add the sliced shallot and chopped thyme to the same skillet over medium heat. Cook, stirring, until softened, 2-3 minutes (add a drizzle of olive oil if the pan seems dry). Stir in the stock concentrate, remaining ½ teaspoon honey and ½ cup water. Scrape up any browned bits from the bottom. Simmer until the sauce thickens slightly, 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 the internal temperature reaches 165°F.

What can I substitute for couscous?

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

Can I make this recipe dairy-free?

The recipe is naturally dairy-free as written. Just ensure your stock concentrate is dairy-free.