A lean meaty dish with simple classic flavours from the Med. If you can’t find orzo, swap for macaroni or break up some spaghetti.
Ingredients
- 4 pork chops
- 6 fresh oregano sprigs
- 2 tbsp olive oil
- 400 g soffritto mix
- 1 red pepper, chopped
- 3 tbsp sun-dried tomato paste
- 200 g orzo
- 20 g parsley, leaves only, chopped
- 1 lemon, cut into
- 8 wedges
Instructions
1 Heat the oven to 180°C Fan/Gas 6. Put the pork chops in a roasting tray. Scatter in the oregano sprigs, then drizzle with half the oil. Season with salt and pepper and roast the chops for 15–20 min or until cooked through, then set aside to rest.
2 Meanwhile, heat the remaining oil in a non- stick frying pan and gently cook the soffritto mix and pepper for 10 min. Stir
in the sun-dried tomato paste and 150 ml water, then simmer for 5 min.
3 Cook the orzo according to the pack instructions. Drain, then toss with the vegetable sauce. Season with salt and a grind of black pepper, then stir in the chopped parsley.
4 Spoon the orzo between 4 plates, top with the chops, and add lemon wedges for squeezing.
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Feature Image: W&H
