- 20 min
Allergens: Soy, Wheat
Boil water and add to couscous in a medium bowl (the water should exceed couscous by 1 cm). Cover with cling wrap and leave at least 5 min.
Season pork to taste. In a large oiled pan, cook pork chop 3 min on each side over medium-high heat. Remove from heat.
Mince shallot and thyme. Cube peaches and cucumber. Dissolve chicken broth in boiling water.
In the same pan, add shallots, peaches and ½ of thyme and cook 2 min over medium heat. Add wine scraping bits at bottom of pan. Stir in chicken broth and honey, then bring to a boil and cook until the liquid is reduced by half (about 2 min).
Add pork chops to the pan and reduce heat to low. Reheat 2-3 min.
Add cucumber and remaining thyme to couscous. Serve pork chops with couscous and sprinkle with peach sauce.