Balsamic Pork Chops with Lemon Orzo

Over the weekend, I decided to count just how many cookbooks I actually own.  The answer…37.  I seem to have an addiction to buying cookbooks, but never end up making very many recipes from them.  They do look pretty on the shelf in my kitchen…it gives the appearance that I’m a gourmet cook.     Since I’m trying to get back into cooking and have started this blog, I decided to start a cookbook challenge.  The mission…select a “cookbook of the week” and try at least 2 recipes.  This week, I decided to tackle The All-New Southern Living Cookbook.  I have tried several recipes in this cookbook over the years (the banana bread recipe is unbelievable!), but wanted to try a few more.

Tonight’s dinner was Balsamic Pork Chops with Lemon Orzo as a side, both from this cookbook.  The pork chops were fantastic!  I enjoyed them even without the balsamic reduction, as did the husband and the toddler.   The reduction would have been better if I’d have used better balasmic vinegar…it doesn’t taste too good when it expired in October 2008.  Whoops!  The orzo will be a new go-to side dish recipe in this house.  The husband isn’t a fan of Parmesan cheese (the horror!!), but the lemon flavor really balanced out the cheese, and he really enjoyed it!  The best part of this meal…the entire thing was ready in 20 minutes!  Score!! 

Balsamic Pork Chops

2 1/2 Tbsp all-purpose flour
1 1/2 tsp lemon-pepper herb seasoning
5 (1/2 inch thick) boneless pork loin chops
1 1/2 Tbsp olive oil
2/3 cup balsamic vinegar
1/2 cup chicken broth

Combine flour and seasoning in a shallow dish; dredge pork chops in flour mixture.

Cook pork in hot oil in a large skillet over medium-high heat 5 minutes on each side or until lightly browned.  Remove from skillet, and keep warm.

Add vinegar and chicken broth to skillet, stirring to loosen particles from bottom.  Cook, stirring often, over medium-high heat 5 minutes or until slightly thickened.  Spoon sauce over pork, and serve immediately.

Source:  The All-New Southern Living Cookbook, p. 313

Lemon Orzo (makes 8 servings…I halved this recipe)

6 cups chicken broth
16 ounces uncooked orzo (rice-shaped pasta)
1/4 cup butter or margarine
2 Tbsp grated fresh lemon rind
2 Tbsp fresh lemon juice
1 1/2 cups freshly grated Parmesan cheese
1/2 tsp freshly ground pepper
Garnish: freshly grated Parmesan cheese

Bring broth to a boil in a Dutch oven.  Stir in orzo; cook 11 minutes or until tender, stirring occasionally to prevent sticking.  Drain.

Melt butter in same pan over medium heat.  Add orzo, lemon rind, and next 3 ingredients.  Stir gently just until cheese melts.  Garnish, if desired.  Serve hot.

Source: The All-New Southern Living Cookbook, p. 334

• Posted in: Pasta ♦ Pork ♦ Side Dishes ♦ Under 30 Minutes