Red Pesto Pork Chops
with Zesty Wilted Greens & Orzo
680 cals
20 mins
Description
Escape the cold with a wink to Southern Italy in the sunny sun-dried tomato pesto that tops pan-seared pork chops. They’re served over lemony orzo studded with greens, and finished with Parmesan shavings.
Contains:
Cashews • Milk • Mustard • Wheat
Ingredients
for 2 servings
(Double for 4 portions)
2 Pork chops
30ml Sun-dried tomato pesto
1 Lemon
90g Baby greens (baby spinach or kale)
140g Orzo
25g Shaved Parmesan (contains rennet)
9g Zesty Herbs spices (salt, garlic, dried carrots, spice, red bell pepper, sugar, curry powder (mustard), canola oil, onion, black pepper, lemon oil, citric acid)
Nutrition
Total fat | 26g |
Saturated Fat | 7g |
Sodium | 710mg |
Total carbs | 64g |
Sugar | 5g |
Protein | 48g |
Fibres | 6g |
Recipe Instructions
Step 1: Boil the orzo
- Bring a medium pot of salted water to a boil.
- Add the orzo and boil, 10 to 14 min., until tender.
- Reserving ¼ cup cooking water (double for 4 portions), drain and toss with a drizzle of oil to prevent sticking.
Step 2: Mise en place
- Meanwhile, zest and juice the lemon.
- Roughly chop the spinach.
Step 3: Cook the pork
- Pat the pork dry; season with ½ the spices and S&P.
- In a large pan (non-stick if possible), heat a drizzle of oil on medium-high.
- Add the pork* and cook, 3 to 5 min. per side, until nicely browned and cooked through.
- Transfer to a plate and top with the pesto, leaving any browned bits in the pan. Reserve the pan.
- Chicken fillets: 2 to 3 min. per side.
Step 4: Combine the orzo
- In the same pan, heat a drizzle of oil on medium.
- Add the spinach, orzo, reserved cooking water, lemon juice, lemon zest, remaining spices and S&P.
- Cook, stirring often, scraping up any browned bits, 1 to 2 min., until the spinach has wilted and the flavours have combined.
Step 5: Plate your dish
- Divide the orzo between your bowls.
- Top with the pork.
- Garnish with the cheese. Bon appétit!