Pork and Lemon Orzotto

Name: Pork and Lemon Orzotto
Yield: 4 to 6 servings, depending on how you plate it
Ingredients: 3 1/2 cups reduced-sodium chicken broth; 3 tablespoons unsalted butter; 3/4 cup finely chopped onion (about 1 onion); 1 pound orzo pasta; 1/2 cup dry white wine; 1/4 cup freshly grated Parmesan cheese; 1/2 teaspoon salt; 1/2 teaspoon freshly ground black pepper; Zest and juice of 1 large lemon; 1/2 cup extra-virgin olive oil; 3 tablespoons chopped fresh basil; 2 tablespoons chopped fresh flat-leaf parsley; 1 tablespoon chopped fresh thyme; 1/4 teaspoon salt; 1/4 teaspoon freshly ground black pepper; Pinch of cayenne pepper; 3 tablespoons olive oil; 4 boneless pork loin chops, about 2 inches thick; Salt and freshly ground black pepper; 1/2 cup reduced-sodium chicken broth

January 26, 2012

When orzo, rice-shaped pasta, is cooked like risotto, it becomes soft and creamy. It’s a wonderful foil for pork, as well as chicken or seafood, and you can change the seasonings to match the protein. A drizzle of herby vinaigrette over the pork and orzo gives an extra zing of flavor.

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