Mediterranean Pork and Orzo
 
Prep time
Cook time
Total time
 
Author:
Serves: 6
Ingredients
  • 1 cup orzo
  • 6 bone-in pork chops
  • 1 tbsp. lemon pepper seasoning blend, divided
  • 1 tbsp. cumin, divided
  • 1 tbsp. coriander, divided
  • 1 tbsp. oregano, divided
  • 1 tbsp. extra virgin olive oil
  • ⅓ cup dry white wine
  • 1 box (approx. 5 oz.) frozen chopped spinach, thawed and drained
  • ½ cup roasted red peppers, chopped
  • ½ cup feta cheese crumbles
  • Sea salt and freshly ground pepper, to taste.
Instructions
  1. Cook orzo according to the package instructions. Reduce total cooking time by 1 minute. Reserve 1 cup of starchy cooking water. Drain and return to hot pot. Set aside.
  2. Season the pork chops with about half of the amount of each of the spices listed, saving the other half for the orzo.
  3. Heat the olive oil in a large skillet over medium-high heat.
  4. Once hot, add the pork chops and cook 3-4 minutes on each side.
  5. Add wine to the pan to deglaze and reduce by half, approximately 2-3 minutes.
  6. Reduce heat to a simmer.
  7. Add spinach, red pepper, feta and reserved spices to the orzo and stir to combine. Add a bit of the starchy cooking water (I probably used about ⅓ to ½ cup) to create a sauce. Taste and add additional salt and pepper, if desired.
  8. Serve orzo with a pork chop on top.
Recipe by Becky's Best Bites at https://beckysbestbites.com/mediterranean-pork-orzo/