Recipes and Cooking Make-Ahead Mediterranean Pork Chops 5.0 (1) 1 Review 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. By Sammy Mila Sammy Mila Instagram Sammy Mila is a Culinary Specialist/Food Stylist for Better Homes & Gardens. She has also worked with other brands such as Walmart, Food & Wine, AllRecipes, EatingWell, and Forks Over Knives. She has over 10 years of experience and a degree in Culinary Science from Iowa State University. She has led countless projects including recipe development/testing, food photography, food videography, and has even hosted many recipe walkthrough videos. In her spare time, Sammy spends most of day with her toy poodle, Beans! Learn about BHG's Editorial Process Published on November 4, 2020 Print Rate It Share Share Tweet Pin Email 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 Jump to Nutrition Facts 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 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. 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. 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. 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. 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. Rate it Print Nutrition Facts (per serving) 548 Calories 22g Fat 52g Carbs 35g Protein Show Full Nutrition Label Hide Full Nutrition Label 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.