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!