Mediterranean Chops with Parmesan Orzo

Mediterranean Chops with Parmesan Orzo

7 reviews, 5 star(s). 100% would make again

Ready in 1 hour

This easy-to-cook braise produces an unusual blend of sweet and sour, Mediterranean style. Capers, salty olives, sweet raisins, and Marsala wine simmered togther create a flavor that is unforgetable! Boneless pork chops are a great choice for this recipe but almost any meat will work, including chicken, lamb, or beef. Unlike other braising dishes, this one can be completed in less than an hour. The simple side dish of Parmesan Orzo is perfect, allowing the flavor of the chops to shine through. Serve the chops on top of the Orzo, eating them together. The first bite may shock you, the second will have you hooked!


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

Original recipe makes 4



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.

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So yummy! I used a can of diced tomatoes instead of the fresh tomatoes and substituted Italian seasoning for the oregano. I wish I had doubled the recipe so there would be more leftovers! Will definitely be making this again!
kdwirth 2y ago

2-4-14 this is one of the tastiest meals I've ever made. So many different flavors all in one dish. My only alterations: substituted Parmesan rice and skipped the wine.
Chumdad 2y ago

Delicious. We omitted the capers & olives (kids don't like them) & it was still excellent.
Sixaswegans 3y ago

Wonderful flavor! Can't wait to make this again! I, too, used canned Italian stewed tomatoes instead of fresh... Also left on a low simmer for about 2 hours longer as dinner got delayed which made chops super tender. Great recipe!
missgeisha 6y ago

Making this with Chicken breast. Any suggestions on how to cook the chicken?
Vincredible 6y ago

This is so good they are inventing new adjectives for it! I didn't have white wine vinegar so I used half white distilled and half balsamic. Freeeeeking amazing!
campbellj3 7y ago

I didn't have any fresh tomatoes, so used tinned diced tomatoes and we used lamb loin chops instead of the pork, the sauce was delicious. Next time I will try the sauce using lamb shanks.
Talofa 10y ago

[I posted this recipe.]
Sherri 10y ago

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