So apparently I have a thing for Mr. Piggy. I didn’t realize it until this post when I realized that of the five recipes I’ve shared, two have been porkalicious. Make that three. Today’s recipe is for… porkchops!
Balsamic Pork Chops with Pesto Vinaigrette and Orzo
prep time: 15 minutes
cook time: 15 minutes
4 bone-in pork chops, about 3/4″ thick
1 1/2 c. orzo pasta
1-2 cloves garlic, peeled
1 lemon, juiced
- Season the pork chops on both sides liberally with salt and pepper. Coat the chops with balsamic vinegar. You don’t want the chops floating in balsamic; think of it more as suntan lotion– just massage it into all the nooks and crannies. It would be best to let these guys rest in the fridge for about two hours to soak up that sweet balsamic goodness, but if you’re strapped for time, a fifteen minute soak will do it.
- While the chops are marinating, cook the orzo pasta according to the directions on your packaging. Be sure to as a couple of tablespoons of salt to your pasta water!
- To make the pesto vinaigrette, add the basil, garlic, and lemon juice to a food processor. Pulse until well chopped. Slowly add in the olive oil until the desired consistency is reached (will be about 1/2 c. of oil)
- The chops can be grilled, fried, or baked. We grilled ours, but just be sure to cook the chops to an internal temperature of 140 degrees F and allow them to rest and carry over to 145 degrees.
- Serve the chops over the orzo and dress with the pesto vinaigrette.
Next week we’ll feature something other than pork. I promise.
Do you have any secret food addictions? Apparently I love pork, but I also love spicy pickled cauliflower and dreamsicles (not together, that would be just weird).