Recipe Box: Parmesan Sage Pork Chop with Cheesy Orzo
Lately, I have been orzo crazy with my dinners. Eating it mixed with veggies, seafood or chicken. Now I can add pork chops to the mix. Here's how to make it:
Ingredients
1/4 cup Italian bread crumbs
1/4 cup grated Parmesan cheese
1 teaspoon dried rubbed sage
1 teaspoon lemon juice (save the lemons for squeezing over the hot chop)
salt and pepper
1 pork chop, about 1 inch thick (can use bone in or out ones)
1/8-1/4 cup butter
2 tablespoons olive oil
1/2 teaspoon parsley (when you are done)
Directions
Mix in bowl bread crumbs, grated parmesan cheese, dried rubbed sage, salt and pepper. Coat chop with mixture. Melt butter and olive oil in skillet. Brown chop until golden. Remove from heat. Drizzle with lemon juice and sprinkle with parsley. Serve.
Cheesy Orzo
Ingredients
1/2 tablespoons extra-virgin olive oil
1 teaspoon minced garlic
1 packet Swanson flavor boost ( chicken)
1/4 cup dry orzo pasta
1/4 cup grated Parmesan cheese
Salt and freshly ground black pepper
Directions
Preheat a 8 inch pot with a tight fitting cover over moderate heat. Add oil and garlic, saute for 2 or 3 minutes. Add broth to the pan and bring to a boil. Stir in orzo and return broth to a boil. Cover pot and reduce heat to simmer. Cook 15 minutes, stirring occasionally, or until liquid is absorbed and pasta tender. Remove lid and stir in cheese. Season with salt and pepper to your taste. Your favorite fresh herbs may also be stirred into the orzo to strengthen the flavor even more.
Are you going to give this recipe a try? If so, I would love to know how it turned out for you! Please leave a comment below.