Make-Ahead Mediterranean Pork Chops

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This delicious pork chop recipe is designed for you to enjoy the meal now AND later. Simply freeze half of your prepared chops and you'll have a mouthwatering meal at the ready.

Mediterranean pork chops in cast iron skillet with orzo
Photo: Jason Donnelly
Prep Time:
15 mins
Cook Time:
25 mins
Marinate Time:
1 hrs
Total Time:
1 hrs 40 mins
Servings:
8
Yield:
8 chops + 9 cups orzo mixture

Ingredients

  • ¼ cup olive oil

  • 3 tablespoon lemon juice

  • 2 tablespoon chopped fresh oregano and/or rosemary

  • 2 tablespoon Worcestershire sauce

  • 6 cloves garlic, minced

  • 2 teaspoon onion powder

  • ½ teaspoon kosher salt

  • ¼ teaspoon freshly ground black pepper

  • 8 bone-in pork loin chops, cut 1/2 inch thick (3 to 4 lb.) and trimmed

  • 1 16 ounce pkg. dried orzo pasta

  • 6 cup reduced-sodium chicken broth

  • 2 cup chopped red bell peppers

  • 2 cup pitted green olives, halved

  • 2 cup grape or cherry tomatoes, halved

  • 1 cup crumbled feta cheese (4 oz.)

  • Chopped fresh Italian parsley (optional)

Directions

  1. For marinade, in an extra-large bowl whisk together first eight ingredients (through black pepper). Add chops, spooning marinade over chops to coat. Cover and marinate in refrigerator 1 hour.

  2. In a deep 12-inch nonstick skillet cook chops, half at a time, over medium-high heat 8 minutes or until a thermometer registers 145°F, turning once. Remove from skillet; cover and keep warm.

  3. Add orzo to same skillet. Cook and stir 1 minute, scraping up crusty browned bits. Slowly add broth, scraping up any remaining bits. Stir in bell peppers and olives. Bring to boiling; reduce heat. Simmer, covered, 7 minutes. Simmer, uncovered, 2 minutes more or until orzo is nearly tender and liquid is absorbed. Stir in tomatoes.

  4. Transfer half of the orzo mixture to an airtight container. Top with four of the chops; cool slightly. Store in freezer up to 2 months.

  5. Serve remaining orzo mixture topped with chops and 1/2 cup feta cheese. If desired, sprinkle with parsley.

To Reheat

Thaw frozen container of chops and orzo mixture in refrigerator up to 48 hours. Transfer to a 12-inch nonstick skillet. Add 1/2 cup water. Bring to boiling; reduce heat. Simmer, covered, 15 to 20 minutes or until heated through. Serve orzo mixture topped with chops and 1/2 cup feta cheese.

Nutrition Facts (per serving)

548 Calories
22g Fat
52g Carbs
35g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 548
% Daily Value *
Total Fat 22g 28%
Saturated Fat 6g 30%
Cholesterol 79mg 26%
Sodium 1197mg 52%
Total Carbohydrate 52g 19%
Total Sugars 6g
Protein 35g
Vitamin C 48mg 240%
Calcium 142mg 11%
Iron 3.9mg 22%
Potassium 904mg 19%
Folate, total 160.3mcg
Vitamin B-12 0.9mcg
Vitamin B-6 1mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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