Pork Chop And 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

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

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

LAMB CHOPS WITH ORZO (WW)



Lamb Chops With Orzo (Ww) image

We enjoyed this easy (8 point) dish served with green beans (frozen). Recipe source: WW Points Plus Cookbook

Provided by ellie_

Categories     One Dish Meal

Time 35m

Yield 4 serving(s)

Number Of Ingredients 7

1 cup orzo pasta
1 teaspoon lemon zest
4 ounces cremini mushrooms, sliced
1/2 teaspoon salt
1 teaspoon tarragon (original recipe called for 2 tsp fresh thyme)
8 bone-in lamb loin chops
1/4 teaspoon ground pepper

Steps:

  • Cook orzo according to package directions; drain and transfer to bowl; stir in lemon zest.
  • Meanwhile spray skillet with Pam and set over medium high heat. Stir in mushrooms and 1/4 teaspoon salt. Cook; stirring occasionally until mushrooms are browned and liquid is evaporated (5-10 minutes). Add to orzo; toss.
  • Meanwhile sprinkle lamb chops with 1/4 teaspoons salt and the pepper.spray skillet with Pam and set over medium high heat and add lamp chops turning once (8-15 minutes).
  • Serve with orzo.

MEDITERRANEAN PORK AND ORZO



Mediterranean Pork and Orzo image

Make and share this Mediterranean Pork and Orzo recipe from Food.com.

Provided by Boomette

Categories     < 30 Mins

Time 30m

Yield 6 serving(s)

Number Of Ingredients 9

2 pork tenderloin (3/4 pound each)
1 teaspoon fresh coarse ground black pepper
2 tablespoons olive oil
3 quarts water
1 1/4 cups uncooked orzo pasta
1/4 teaspoon salt
1 (6 ounce) package fresh Baby Spinach
1 cup grape tomatoes, halved
3/4 cup feta cheese, crumbled

Steps:

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

JAMIE'S PORK CHOPS WITH ORZO



Jamie's Pork Chops with Orzo image

This is one of those meals just wanted something different so I looked around the cabinet to see what I could make with the same old porkchops. I came up with this and it gives a very good taste with the orzo. A thick creamy sauce dresses it up with a kick of spice. Add a side of green beans or green peas and a southern style...

Provided by jamie Beecham

Categories     Steaks and Chops

Time 1h15m

Number Of Ingredients 14

6 large thick cut pork chops
2 c orzo
3 clove garlic
1 large sweet onion sliced
1 tsp sage, dried
1 Tbsp italian seasoning
1 Tbsp parsley
1 can(s) 10oz. ro tel tomatoes and green chilies
1 32oz. of chicken broth
1 c heavy cream
1/4 c flour
1 Tbsp salt
1 tsp black pepper
4 Tbsp olive oil

Steps:

  • 1. In a very large deep skillet heat the olive oil and place the pork chop about 3 at a time in my skillet and lightly brown on each side. Remove and set aside.
  • 2. Add the pressed garlic and sliced oniions to the oil and saute until a tender. Pour the can of Ro tel into the pan.
  • 3. Add the 32 oz. of chicken broth, Italian seasoning, parsley, salt and pepper.
  • 4. Sprinkle the porkchops with the sage and salt and pepper to taste. Place into the pan cover and bring up to a boil. Remove the cover and let boil about 5min then reduce the heat to medium and allow to cook about 45 min Stir around the contents
  • 5. Add the 2 cups of orzo to the pan and stir good and stay with it stirring so the orzo doesn't stick. It takes about 9 to 10 minutes for the orzo to become tender and done.
  • 6. in a bowl mix the flower and cream together till smooth. Add some of the hot juice from the pan to the mixture and stir so want lump in the pan.
  • 7. Slowly add the mixture to the pan stirring constantly to mix into the pan and making sure it is smooth not lumpy. At this point just mix and stir until thicken making sure the orzo does not stick to the bottom and burn.
  • 8. You could use a dutch over to prepare this meal also I just had the large skillet and it all fit and came out just fine. It was so good and the picture does not show the porkchop up but it is there on the plate beside the orzo.

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