Alice’s Baked Pork Chops with Orzo
| Alice’s Baked Pork Chops with Orzo | Print |
Recipe By: Alice Morrow
Alice’s Baked Pork Chops with Orzo
Ingredients
- 6 T. butter plus 2 T. olive oil
- 1 ¾-2 c. orzo
- 6 bone-in pork chops
- 12 oz. beef or chicken broth plus 1 c. white wine or water
- 2 large Vidalia onions, sliced
- 1 (8-oz.) carton, sliced baby portabella mushrooms
- Olive oil
- Salt, red/black pepper, garlic powder
- Paprika
- Chopped green onions or parsley
Instructions
- Preheat oven 350.
- In a skillet, melt butter and add the 2 T. olive oil.
- Add the orzo and saute until light brown, about 5 minutes.
- Spread the rice in a 9x13” baking pan that has been sprayed with PAM (you can use pan that fits your chops in a single layer.)
- Season the pork chops and place on top of the rice.
- Pour the broth and wine into the baking pan.
- Spread the onion slices and mushrooms on top of the chops.
- Sprinkle with salt and pepper.
- Drizzle with olive oil and paprika.
- Cover with heavy-duty foil and bake for 45 minutes to 1 hour depending on thickness of chops.
- Remove pan from oven. If you see it is dry, add a little more broth to moisten it up.
- Place oven on broil and place pan back in to help brown the chops.
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