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Seared Pork & Roasted Tomatoes with Orzo Kale Salad

Tender Hidden Stream pork chops broiled with roasted tomatoes and gooey mozzarella cheese served with a warm caramelized onion, rosemary, orzo and Living Green's baby kale salad.
Difficulty: Easy
Time: 30-35 min
Calories: 790 Fat: 21g Carbs: 65g Protein: 37g

This simple, quick, and delicious meal will make you a hero at dinnertime. Locally-produced Hidden Stream pork chops are seared until golden brown and finished in the oven with roasted tomatoes and melty mozzarella. Extra points – and extra umami – when you keep this dish in the oven just long enough to get some deeply golden roasty-toasty spots on the cheese.

Ingredients
Orzo
Onion
Baby kale
Rosemary
Garlic
Lemon
Pork chops
Mozzarella cheese
Roasted tomatoes
Featured Ingredient Partners:
Pork chops: Hidden Stream Farms

Cooking terms for this recipe

Broil To cook by direct exposure to radiant heat.
Caramelize To cook a food (fruit or vegetable) slowly until it becomes brown and sweet.
Julienne To slice into thin strips about the size of matchsticks.

What you need

Medium pot

Large sauté pan

Cooking Instructions

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Step 1: MISE EN PLACE

Read through entire recipe before getting started. Preheat oven to high broil with oven rack in the middle position. Bring 6 cups salted water to a boil in a medium pot. Wash and dry all produce. Peel and julienne onion. Remove rosemary from stem; discard stem and mince leaves. Mince or grate garlic. Remove pork chops from package; rinse and pat dry.

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Step 2: CARAMELIZE ONIONS

Heat 1 Tbsp. oil in a large oven-safe sauté pan over medium heat. Add onions and sauté, stirring occasionally, for 10-12 min until caramelized to a light golden color. Add garlic and rosemary and sauté 1 more min. Remove from pan and set aside. Wash and dry pan to use for pork. While onions are caramelizing, start cooking the orzo (Step #3)

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Step 3: COOK ORZO

Add orzo to boiling water and stir to avoid sticking. Cook for 6-8 min, drain well and place back in pot, off heat, then drizzle with 1 Tbsp. oil to avoid sticking. While orzo is cooking, start searing pork (Step #4).

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Step 4: SEAR THE PORK

Using the same large oven-safe sauté pan, heat 1 tsp. oil over medium-high heat. Season pork with a pinch of salt and pepper on each side. Add to pan and sear for 2-3 min. Turn off heat, and then flip pork. Equally divide roasted tomatoes on top of each pork chop. Equally divide mozzarella cheese over roasted tomatoes. Place in oven and broil for 3-5 min until cheese is melted and golden brown and pork is fully cooked. Keep a close eye on the cheese while under the broiler to avoid burning. While pork is cooking, finish the orzo (Step #5). The USDA recommends cooking pork to an internal temperature of 145ºF.

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Step 5: FINISH ORZO

Combine caramelized onions and kale with pasta. Cut lemon in half and squeeze one half over pasta. Season with a pinch of salt and pepper; mix well.

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Step 6: PLATE YOUR DISH

Divide orzo between two plates; lean pork against orzo either sliced or whole. Enjoy!