Seared Pork Chops with Fresh Fruit Salsa

Seared cumin-seasoned pork chops meet an uncooked peach, lime, cilantro, and jalapeño salsa, with mild couscous and crisp green beans alongside.

40 min

4 servings

Ingredients

4 boneless pork loin chops, each about 3/4 inch thick

2 ripe peaches, pitted and cut into 1/4-inch dice

1/4 cup finely diced red onion

1 medium lime, zested and juiced

1/4 cup chopped fresh cilantro leaves

1 small jalapeño, seeded and finely minced

1 1/4 tsp kosher salt

1/2 tsp freshly ground black pepper

1/2 tsp ground cumin

1 tbsp neutral high-heat oil

12 oz green beans, trimmed

1 tbsp unsalted butter

1 cup dry couscous

1 1/4 cups water for couscous

2 tbsp water for steaming green beans

Large skillet with lid · Small covered saucepan · Instant-read thermometer · Cutting board · Chef's knife

Adjust chile heat

Seed the jalapeño for gentle warmth; add some minced seeds to the salsa if you want more heat.

Keep salsa cool

Spoon the uncooked salsa over the pork just before eating so its fruit stays bright and distinct.

01. Combine peaches, onion, lime, cilantro, jalapeño, and 1/4 tsp salt; the salsa stays uncooked, so its texture remains fresh.

02. Bring water and 1/4 tsp salt to a boil, stir in couscous, cover, and take it off the heat for 5 minutes.

03. Dry the pork well and season both sides with remaining salt, pepper, and cumin for an even sear.

04. Heat oil until shimmering and sear chops 3 to 4 minutes without moving to develop a browned crust.

05. Turn and cook 3 to 5 minutes more, removing each chop from heat at 145 F as measured in its thickest part.

06. Rest pork on a clean plate for at least 3 minutes while the green beans cook.

07. Steam beans with 2 tbsp water in the covered skillet for 3 minutes, then uncover until crisp-tender and toss with butter and salt.

08. Fluff couscous and serve it with beans and pork; spoon the cool salsa over the chops at the table.