New Recipe #5
January 16, 2012
I got the recipe for the warm orzo salad from a friend’s family recipe book. I didn’t have the exact ingredients, so I did a little adjusting. The original recipe called for a 4 oz. package of garlic and herb feta cheese instead of traditional and 1/4 cup of olive oil and vinegar dressing instead of my thrown-together version for the pasta dressing. I’ve now had it both ways and both ways are great. It just comes down to the ingredients you do and don’t have. Next time, I’ll remember to buy some vinegar dressing to simplify the process.
2 Boneless pork top loin chops, 1 1/2 in. thick (approx. 1/2 lb. chops)
Salt
Pepper
1 tablespoon Canola oil
Butter
1 cup Orzo pasta, dry
1 cup Frozen peas
4 ounces Feta cheese, crumbled
1 tablespoon Lemon juice
Dressing:
1/8 cup Balsamic vinegar
2 teaspoons Dark brown sugar
1/8 teaspoon Salt
1/8 teaspoon Pepper
1 teaspoon Minced garlic
1/8 cup Olive oil
- Preheat the oven to 375 degrees.
- Season pork with salt and pepper.
- Preheat sauté pan on medium-high heat 2-3 minutes. Place the oil in the pan, then add pork; cook 2-3 minutes on each side or until browned.
- Once browned, transfer pork to baking sheet and bake for 25-30 minutes or until 145 degrees.
- Cook orzo pasta following package instructions.
- Mix balsamic vinegar, brown sugar, 1/8 teaspoon salt, 1/8 teaspoon pepper, and garlic until brown sugar and salt dissolve. Add olive oil and mix. Season additionally to taste.
- Add frozen peas to cooked and drained orzo pasta. Let sit for 1 minute. Add the prepared dressing and lemon juice to the pasta, then add feta cheese.
- Add a dollop of butter to the finished pork.
