Mediterranean Pork with Orzo
Transport your taste buds to the sunny shores of the Mediterranean with this vibrant and savory Mediterranean Pork with Orzo recipe! Juicy, perfectly seared boneless pork loin chops are nestled in a skillet of tender orzo pasta infused with the rich flavors of garlic, oregano, and thyme. Bursting with Mediterranean-inspired ingredients like sweet cherry tomatoes, briny kalamata olives, and creamy crumbled feta, this dish combines wholesome comfort with a touch of elegance. A sprinkle of fresh parsley adds the perfect finish to this one-pan wonder that’s as easy to prepare as it is satisfying. Ready in just 45 minutes, this flavorful meal is perfect for busy weeknights or impressing guests with minimal effort.
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Recipe Information
Ingredients
- 4 pieces boneless pork loin chops
- 3 tablespoons olive oil
- 3 cloves garlic cloves, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 medium red onion, chopped
- 1.5 cups cherry tomatoes, halved
- 0.5 cup kalamata olives, sliced
- 2 cups chicken broth
- 1 cup orzo pasta
- 0.5 cup feta cheese, crumbled
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Season the pork loin chops on both sides with 0.5 teaspoon of salt, 0.25 teaspoon of black pepper, oregano, and thyme.
In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Add the pork chops and sear for 2-3 minutes on each side, until browned. Remove the pork from the skillet and set aside.
In the same skillet, reduce the heat to medium and add the remaining 1 tablespoon of olive oil. Sauté the minced garlic and chopped red onion for 2-3 minutes until softened and fragrant.
Add the cherry tomatoes and kalamata olives to the skillet and cook for another 2 minutes, stirring occasionally.
Stir in the orzo pasta and cook for 1 minute to lightly toast it.
Pour in the chicken broth and stir well, ensuring the orzo is evenly moistened. Bring the mixture to a gentle boil.
Return the pork chops to the skillet, nestling them into the orzo mixture. Reduce the heat to low, cover the skillet, and let simmer for 15 minutes or until the pork is fully cooked and the orzo is tender.
Remove the skillet from heat, sprinkle the crumbled feta cheese and chopped parsley over the top, and gently stir to combine.
Taste and adjust seasoning with the remaining salt and black pepper if needed.
Serve hot, garnished with additional parsley if desired.
Nutrition Facts
Calories |
2629 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 144.0 g | 185% | |
| Saturated Fat | 44.9 g | 224% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 6881 mg | 299% | |
| Total Carbohydrate | 192.6 g | 70% | |
| Dietary Fiber | 25.3 g | 90% | |
| Total Sugars | 18.9 g | ||
| Protein | 145.1 g | 290% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 870 mg | 67% | |
| Iron | 18.8 mg | 104% | |
| Potassium | 2716 mg | 58% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
