- Level
- easy
- Marinate Time
- 15 mins
- Prep Time
- 30 mins
- Cooking Time
- 15 mins
- Serves
- 2
Ingredients
- Pork
- ½
- lemon, zest finely grated
- 1 tbsp
- lemon juice
- 15 ml
- 2 tbsp
- olive oil
- 30 ml
- 2
- boneless pork chops, each about ½ inch (1.5 cm) thick
- Orzo
- 1
- zucchini, diced
- 1
- garlic clove, finely chopped
- 1 tbsp
- olive oil
- 15 ml
- 1 ½ cups
- cherry tomatoes, halved
- 210 g
- ¾ cup
- orzo
- 150 g
- ½ cup
- fresh Parmesan cheese, finely grated
- 35 g
- ¼ cup
- basil leaves, finely chopped, plus more for serving
- 10 g
- Lemon wedges, for serving
Directions
- Step 1
- Pork
On a large plate, combine the lemon zest and juice with half of the oil (1 tbsp/15 ml). Coat the pork chops with the oil mixture. Season with salt and pepper. Let marinate for 15 minutes at room temperature. Pat the meat dry with paper towels.
- Step 2
- In a large skillet over medium-high heat, cook the pork chops in the remaining oil for 3 minutes on each side or until browned. Set aside on a clean plate.
- Step 3
- Orzo
In the same skillet over medium heat, cook the zucchini and garlic for 1 to 2 minutes in the oil. Season with salt and pepper. Add the tomatoes and continue to cook for 5 minutes or until they start to break down.
- Step 4
- Meanwhile, in a pot of salted boiling water, cook the orzo until al dente. Set aside ½ cup (125 ml) of the cooking water. Drain the orzo.
- Step 5
- Add the orzo, Parmesan and basil to the skillet of vegetables. Mix well. Add the reserved orzo cooking water to thin out the sauce as needed. Adjust the seasoning. Return the pork chops to the skillet and reheat for 2 minutes.
- Step 6
- Divide the pork chops between two plates. Serve with the orzo and lemon wedges. Sprinkle with basil leaves.
Tips
This recipe can be doubled for four portions. Feel free to use boneless or bone-in pork chops.
