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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.

Source: Better Homes and Gardens


Credit: Jason Donnelly

Recipe Summary test

15 mins
1 hr
25 mins
1 hr 40 mins
8 chops + 9 cups orzo mixture


Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

548 calories; fat 22g; cholesterol 79mg; saturated fat 6g; carbohydrates 52g; mono fat 12g; poly fat 2g; insoluble fiber 4g; sugars 6g; protein 35g; vitamin a 1392.3IU; vitamin c 48mg; thiamin 1.2mg; riboflavin 0.6mg; niacin equivalents 13.8mg; vitamin b6 1mg; folate 160.3mcg; vitamin b12 0.9mcg; sodium 1197mg; potassium 904mg; calcium 142mg; iron 3.9mg.