Vegetable Orzo with Boneless Peppered Pork Chops
Be sure to try this recipe for Vegetable Orzo with Boneless Peppered Pork Chops!
For the Orzo:
- 1 cup of small diced celery root, no skin
- 1 cup of small diced acorn squash, no skin
- ½ cup of small diced yellow onion
- 1 cup of small diced Granny Smith apples, no skin and held in water to stop discoloring
- 1 tablespoon of olive oil
- 2 cups of orzo pasta
- ⅓ cup of maple syrup
- ½ teaspoon of ground mace
- 32 ounces of vegetable stock (can substitute with water)
- 2 tablespoons of roughly chopped fresh sage
- Kosher salt and fresh cracked pepper to taste
For the Pork:
- ⅓ cup of whole black pepper corns, roughly smashed with the back side of a pan
- two 8 ounce bone-less pork chops
- Kosher salt to taste
- In a large pot on high heat with 1 tablespoon of olive oil, caramelize celery root, squash and onions. Once brown add in orzo pasta and toast for 2 to 3 minute. When brown add in syrup, mace and vegetable stock and bring it to a boil.
- When the orzo begins to boil turn down the heat and simmer for 15 to 20 minutes.
- While the orzo is cooking, coat the pork on all sides with the coarse pepper, season with salt and place on a hot grill and cook on each side for 6 to 7 minutes or until a medium-well internal temperature is achieved.
- When the pork is done cooking the orzo should be finished as well, and all of the liquid should be absorbed into the orzo and it should appear creamy, similar to risotto. Finish the orzo with the chopped apples, sage, Parmesan, salt and pepper.
- To Plate: Place the orzo on a plate and simply put the grilled pork chops on top. Garnish with fresh sage leaves.