Pork And Zucchini With Orzo Recipes

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EASY-PEASY PORK CHOPS WITH BROCCOLI ORZO



Easy-Peasy Pork Chops with Broccoli Orzo image

I first used the seasoning mix I made up for grilled chicken breast; it was so delicious, I decided to try it on the pork chops. I then thought up the orzo side dish, and it was loved by even my picky kids! You can also cook the chops on your outdoor grill.

Provided by Debbie Paskow Taveira

Categories     Main Dish Recipes     Pork     Pork Chop Recipes

Time 50m

Yield 6

Number Of Ingredients 10

1 cup orzo pasta
1 ½ (1.41 ounce) packages sazon seasoning with coriander and achiote (such as Goya®)
1 teaspoon Italian seasoning
½ teaspoon kosher salt
1 pinch ground black pepper
6 thin, bone-in, center-cut pork chops
2 cups broccoli florets
1 tablespoon extra-virgin olive oil
½ onion, chopped
½ teaspoon chopped garlic

Steps:

  • Bring a large pot of lightly salted water to a boil. Cook orzo in the boiling water, stirring occasionally until tender yet firm to the bite, about 11 minutes. Drain.
  • Combine sazon seasoning, Italian seasoning, salt, and black pepper together in a small bowl. Sprinkle mixture generously over both sides of pork chops.
  • Heat a large grill pan over medium heat. Grill chops until no longer pink inside, about 4 minutes per side.
  • While chops are grilling, place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add broccoli, cover, and steam until crisp-tender, 2 to 4 minutes.
  • Transfer cooked chops to a place. Heat olive oil in a saucepan over medium heat and cook onion until soft and translucent, 3 to 4 minutes. Reduce heat to medium-low and add garlic. Stir and cook without burning, 1 to 2 minutes more. Remove from heat.
  • Stir cooked orzo and steamed broccoli into the saucepan with the onion mixture. Serve with pork chops.

Nutrition Facts : Calories 341 calories, Carbohydrate 28.1 g, Cholesterol 65.2 mg, Fat 11.1 g, Fiber 2.2 g, Protein 31 g, SaturatedFat 3.3 g, Sodium 1728.6 mg, Sugar 2.3 g

ZUCCHINI ORZO



Zucchini Orzo image

Light and fresh zucchini and squash side dish. Goes great with chicken or steak! With the leftovers, I added grilled chicken and mozzarella and made fajitas. Delicious!

Provided by beautifulansuz

Categories     Side Dish     Vegetables     Squash     Summer Squash

Time 50m

Yield 4

Number Of Ingredients 9

12 ounces uncooked orzo pasta
2 tablespoons lemon juice
2 tablespoons olive oil
1 sweet onion (such as Vidalia®), chopped
1 cup chopped green onion
1 zucchini, cut into 1/2-inch cubes
1 yellow squash, cut into 1/2-inch cubes
1 teaspoon dried parsley
salt and ground black pepper to taste

Steps:

  • Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the orzo and lemon juice, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 10 minutes. Drain well in a colander set in the sink. Transfer the orzo to a large saucepan.
  • Heat the olive oil in a skillet over medium heat, and cook the sweet onion and green onion until the onion is translucent, about 5 minutes; stir in the zucchini and squash, and cook until the squash are tender, about 15 minutes. Stir the cooked vegetables into the orzo; season with parsley, salt, and black pepper to serve.

Nutrition Facts : Calories 408.3 calories, Carbohydrate 72.4 g, Fat 8.2 g, Fiber 5.3 g, Protein 13.3 g, SaturatedFat 1.3 g, Sodium 14.3 mg, Sugar 6.4 g

ZUCCHINI PORK DINNER



Zucchini Pork Dinner image

I work full-time, but I love to cook-so I need to rely on meals that are wholesome and fast. This dish deliciously combines both treats! Plus, I like the fact that it doesn't dirty a pile of pots and pans. -Helen Vail, Glenside, Pennsylvania

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4-6 servings.

Number Of Ingredients 11

3/4 pound pork cutlets, cubed
2 tablespoons vegetable oil
1 large onion, chopped
2 garlic cloves, minced
1 can (12 ounces) tomato juice
1/2 teaspoon dried rosemary, crushed
1/2 teaspoon dried oregano
1/2 teaspoon salt
Pinch cayenne pepper
3 medium zucchini, halved and cut into 1/2-inch slices
Hot cooked noodles

Steps:

  • In a skillet over medium heat, cook pork in oil until browned, about 5 minutes. Add onion and garlic; cook for 5 minutes or until onion is tender. Add tomato juice and seasonings; simmer, uncovered, for 5 minutes. Add the zucchini; cook and stir until crisp-tender, about 5 minutes. Serve over noodles.

Nutrition Facts : Calories 155 calories, Fat 8g fat (2g saturated fat), Cholesterol 33mg cholesterol, Sodium 444mg sodium, Carbohydrate 8g carbohydrate (5g sugars, Fiber 2g fiber), Protein 14g protein.

MEDITERRANEAN PORK AND ORZO



Mediterranean Pork and Orzo image

On a really busy day, this meal in a bowl is one of my top picks. It's quick to put together, leaving a lot more time to relax at the table. -Mary Relyea, Canastota, New York

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 9

1-1/2 pounds pork tenderloin
1 teaspoon coarsely ground pepper
2 tablespoons olive oil
3 quarts water
1-1/4 cups uncooked orzo pasta
1/4 teaspoon salt
1 package (6 ounces) fresh baby spinach
1 cup grape tomatoes, halved
3/4 cup crumbled feta cheese

Steps:

  • Rub pork with pepper; cut into 1-in. cubes. In a large nonstick skillet, heat oil over medium heat. Add pork; cook and stir until no longer pink, 8-10 minutes., Meanwhile, in a Dutch oven, bring water to a boil. Stir in orzo and salt; cook, uncovered, 8 minutes. Stir in spinach; cook until orzo is tender and spinach is wilted, 45-60 seconds longer. Drain., Add tomatoes to pork; heat through. Stir in orzo mixture and cheese.

Nutrition Facts : Calories 372 calories, Fat 11g fat (4g saturated fat), Cholesterol 71mg cholesterol, Sodium 306mg sodium, Carbohydrate 34g carbohydrate (2g sugars, Fiber 3g fiber), Protein 31g protein. Diabetic Exchanges

PORK AND ZUCCHINI WITH ORZO



Pork and Zucchini with Orzo image

Provided by Food Network Kitchen

Time 35m

Yield 4 servings

Number Of Ingredients 11

Kosher salt
1 large pork tenderloin (about 1 1/4 pounds)
2 zucchini, halved lengthwise and crosswise
3 tablespoons extra-virgin olive oil
Grated zest and juice of 1 lemon, plus wedges for serving
1 1/2 teaspoons ground cumin
1 1/2 teaspoons ground coriander
1/4 teaspoon cayenne pepper
1 cup orzo
2 tomatoes, chopped
3 tablespoons chopped fresh parsley

Steps:

  • Bring a medium pot of salted water to a boil. Butterfly the pork: Slice lengthwise down the center, stopping about 1/2 inch before cutting through the meat. Open the pork like a book and flatten slightly with your hands. Lay a piece of plastic wrap on top and pound with the flat side of a meat mallet or a skillet until 1/2 inch thick.
  • Put the pork and zucchini in a large bowl. Add 2 tablespoons olive oil, the lemon zest, cumin, coriander, 1 teaspoon salt and the cayenne and toss; let sit 10 minutes.
  • Meanwhile, add the orzo to the boiling water and cook as the label directs. Drain and rinse under cold water. Transfer to a bowl; add the tomatoes, parsley, lemon juice, the remaining 1 tablespoon oil and 1/4 teaspoon salt; toss.
  • Preheat a grill or grill pan to medium high. Grill the pork and zucchini, flipping once, until the pork is cooked through and the zucchini is tender, about 12 minutes for the pork and 14 minutes for the zucchini. Slice the pork on an angle and serve with the zucchini, orzo and lemon wedges.

Nutrition Facts : Calories 457 calorie, Fat 17 grams, SaturatedFat 3 grams, Cholesterol 79 milligrams, Sodium 675 milligrams, Carbohydrate 40 grams, Fiber 4 grams, Protein 36 grams

PORK AND ZUCCHINI WITH ORZO



PORK AND ZUCCHINI WITH ORZO image

Categories     Pork     Broil     Grill/Barbecue

Yield 4

Number Of Ingredients 11

Kosher salt
1 LG pork tenderloin (1 1/4 lb)
2 zucchini, halved lengthwise and crosswise
3 TBL extra virgin olive oil
grated zest and juice of 1 lemon, plus wedges for serving
1 1/2 tsp ground cumin
1 1/2 tsp ground coriander
1/4 tsp cayenne pepper
1 cup orzo
2 tomatoes chopped
3 TBL chopped fresh parsley

Steps:

  • Bring a medium pot of salted water to a boil. Butterfly the pork:slice lengthwise down the center, stopping about 1/2 inch before cutting through the meat. Open the pork like a book and flatten slightly with your hands. Lay a piece of plastic wrap on top and pound with the flat side of a meat mallet or a skillet until 1/2 inch thick, Put the pork and zucchini in a large bowl. Add 2 TBL olive oil, the lemon zest, cumin, coriander, 1tsp salt, and cayenne, and toss. Let sit 10 min. Meanwhile add the orzo to the boiling water and cook as the label directs. Drain and rinse under cold water. Transfer to a bowl;add tomatoes, parsley, lemon juice, and remaining 1 TBL oil and 1/4 tsp salt and toss. Preheat grill or grill pan to med heat. Grill the pork and zucchini, flipping once, until the pork is cooked through and the zucchini is tender, about 12 minutes for the pork and 14 minutes for the zucchini. Slice the pork on an angle and serve with the zucchini, orzo and lemon wedges.

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