What you'll be getting:

Pork Chops with Lemon Orzo

Per Serving

1 6 oz pork loin chop

120 g veggies (leeks, red savoy cabbage, zucchini, purple broccoli tossed in lemon juice, a little oil, salt, and pepper)

 3/4 c orzo 

1 oz lemon sauce (lemon juice, grape seed oil, salt, pepper, nutritional yeast, garlic, and fines herbes) 

 

Equipment needed: 1 lined sheet pan, 1 non-stick pan

Preheat the oven to 425.

Place the veggies on a sheet pan. 

Sear for 2 minutes on both sides. 

When the oven reaches 425, place the sheet pan in the oven. Set a timer for 12 minutes. 

Transfer the pork to a cutting board to rest, add the orzo to the veggies. Top with the lemon sauce.

Next, start heating up your pan. If you have a pan that tends to stick, you can use a little oil, just enough to lightly coat the pan though. Once hot, add the meat to the pan.  

After searing your meat, place it on the sheet pan next to the veggies. 

After 12 minutes, remove the sheet pan from the oven. 

Toss everything together. If the orzo seems a bit cold you can place it in the oven while you cut the pork. 

After the pork has rested, slice it. Plate up the orzo and top with the pork. From start to finish this dinner takes under 20 minutes. Enjoy. 

© 2013 The Corvallis Carrot  Created by Rachel Terry. Live, love and cook passionately.

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