Wednesday, January 26, 2011

Pork with Tomato and Spinach Orzo

This was the first recipe I ever made with orzo.
I pretty much love any meal that can be made year round; (this particular photo was taken when I used frozen spinach).
This comes together quickly, has some great flavor combinations, but is also what I consider a 'light' meal.
Pork with Tomato and Spinach Orzo
Recipe adapted from Taste of Home

1 lb. pork chops
salt and pepper
olive oil
1 1/4 c. orzo (uncooked)
1/4 c. frozen spinach, drained and chopped
3 roma tomatoes, chopped
1/2 tsp. dried basil
1/2 tsp. dried marjoram
salt and pepper to taste
olive oil

Season pork with salt and pepper.
Cook in hot oil until done.
Remove from pan, and tent with foil.

Meanwhile, cook orzo in boiling water for 7 minutes; drain.
Add pasta, spinach, tomatoes, basil and marjoram to skillet that pork was cooked in.
Be sure and scrape up all brown bits from the bottom of the pan, adding more olive oil if necessary to reach desired consistency.
Season to taste with salt and pepper.

Serve orzo with pork on top, or cube pork and stir it all together.

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