Pork Chops with Fresh Tomato, Onion, Garlic, and Feta
Orzo with Parmesan and Basil
Ingredients
- 2 Tbsp olive oil, divided
- 1 large onion, halved and thinly sliced
- 4 pork loin chops, 1-inch thick
- Salt to taste
- Black pepper to taste
- Garlic powder to taste
- ½ pint red grape tomatoes, halved
- ½ pint yellow grape tomatoes, halved
- 3 cloves garlic, diced
- 1 Tbsp dried basil
- 2½ tsp balsamic vinegar
- 4 oz feta cheese, crumbled
Instructions
- Heat 1 Tbsp oil in a skillet over medium heat. Stir in the onion and cook until golden brown. Set aside.
- Heat ½ Tbsp oil in the skillet. Season pork chops with salt, pepper, and garlic powder, and place in the skillet. Cook to desired doneness. Set aside and keep warm.
- Heat remaining oil in the skillet. Return onions to skillet, and stir in tomatoes, garlic, and basil. Cook and stir about 3 minutes, until tomatoes are tender. Mix in balsamic vinegar, and season with salt and pepper. Top chops with the onion and tomato mixture, and sprinkle with feta cheese to serve.
Side Dish Ingredients
- 2 Tbsp butter
- 1 cup uncooked orzo pasta
- 1 (14.5-oz) can chicken broth
- ½ cup grated Parmesan cheese
- ¼ cup and 2 Tbsp chopped fresh basil, divided
- Salt and pepper to taste
Side Dish Instructions
- Melt butter in heavy skillet over medium-high heat. Stir in orzo and sauté until lightly browned.
- Stir in chicken stock and bring to boil. Cover. Reduce heat and simmer until orzo is tender and liquid is absorbed, about 15-20 minutes.
- Mix in Parmesan cheese and ¼ cup basil. Season with salt and pepper. Transfer to shallow bowl. Garnish with 2 Tbsp chopped basil.
Nutritional Information
| Main | Side | Total | |
| Servings | 4 | 4 | |
| Calories |
452
|
299
|
751
|
| Fat (g) | 18 | 9 | 27 |
| Sat. Fat (g) | 7 | 6 | 13 |
| Protein (g) | 41 | 12 | 53 |
| Carb (g) | 34 | 42 | 76 |
| Fiber (g) | 5 | 2 | 7 |
| Sodium (mg) | 690 | 197 | 887 |
Allrecipes Meal Plan
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