Rating: 4 stars
4 Ratings
  • 5 star values: 3
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1
  • 4 Ratings
Source: Better Homes and Gardens

Gallery

Credit: Karla Conrad

Recipe Summary

total:
25 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cook orzo according to package directions; drain and keep warm. Meanwhile, trim fat from chops. Sprinkle chops with salt and pepper. In a large skillet heat olive oil over medium heat. Add chops; cook in hot oil for 9 to 11 minutes for medium (160°F), turning once halfway through cooking. Remove chops from skillet.

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  • Stir garlic into drippings in skillet. Cook and stir for 1 minute. Stir in undrained tomatoes, vinegar, and snipped rosemary. Bring to boiling; reduce heat. Simmer, uncovered, for 5 minutes. Stir in orzo and olives. Return chops to skillet; heat through.

Nutrition Facts

303 calories; fat 11g; cholesterol 60mg; saturated fat 3g; carbohydrates 27g; mono fat 4g; poly fat 1g; insoluble fiber 2g; sugars 5g; protein 22g; vitamin a 419IU; vitamin c 10.6mg; thiamin 0.3mg; riboflavin 0.3mg; niacin equivalents 6.2mg; vitamin b6 0.4mg; folate 57.3mcg; vitamin b12 1.3mcg; sodium 622mg; potassium 446mg; calcium 37mg; iron 2.6mg.
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