Mediterranean Chops with Parmesan Orzo

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Mediterranean Chops with Parmesan Orzo Ingredients

4 Boneless pork chops 6 oz. each	2 tblspoons Sugar
Salt and pepper	2 teaspoons Dried oregano
1/4 cup All-purpose flour	1/2 cup Pimiento-stuffed green olives
1/4 cup Olive oil	2 tblspoons Capers drained, crushed
1 cup Onions sliced	2 tblspoons Fresh parsley chopped
1 cup Golden raisins	1 tblspoons Lemon zest
2 tblspoons Garlic chopped	Parmesan Orzo
1/2 cup Dry marsala	1 cup Dry Orzo pasta
1-1/2 Cups Roma tomatoes seeded, chopped	1 tablespoon Olive oil
1 cup Chicken broth	1/4 cup Parmesan or Asiago grated
1/4 cup White wine vinegar	Salt and pepper to taste

Instructions for Mediterranean Chops with Parmesan Orzo

Mediterranean Chops: Season the chops with salt and pepper and dust with flour.
Heat oil in a saute pan over medium high heat. Add the chops and cook until browned on both sides, about 5 minutes. Remove from the pan.
Add the onions and saute 3 minutes. Stir in the raisins and garlic and saute another minute.
Deglaze the pan with the marsala, scraping up any browned bits from the bottom of the pan.
Stir in the tomatoes, broth, vinegar, sugar, and oregano and bring to a boil.
Return the chops to the pan, cover, reduce heat to medium-low, and simmer for 10 minutes or until chops are tender.
Add the olives and capers just before serving. Simmer until heated through.
To serve arrange the chops over the Parmesan Orzo, then garnish with parsley and lemon zest.
Parmesan Orzo: Prepare Orzo according to package directions and drain. Transfer to a bowl or serving dish and stir in olive oil, cheese, salt and pepper.

Main Ingredient: PorkCuisine: Mediterranean

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