Pork Chops with Balsamic Strawberry Salad and Pine Nut Orzo

November 2008
Pork Chops with Balsamic Strawberry Salad and Pine Nut Orzo

by 4 people

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Keep your friends and family happy this holiday season.

Makes: 4 servings

Prep: 10 mins

  • 1/2 pound orzo pasta
  • 1/2 cup balsamic vinegar
  • 1 pint strawberries, quartered
  • 1/2 cup basil leaves, torn
  • 1 cup baby spinach leaves, sliced
  • Extra-virgin olive oil (EVOO), for drizzling
  • 4 slices prosciutto, sliced into 1/2-inch strips
  • 4 1 inches thick pork chops
  • Pepper
  • 3 tablespoons butter
  • 1 pinch cinnamon
  • 1 pinch nutmeg
  • 1/3 cup pine nuts, toasted
  1. Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente. Drain.
  2. In a saucepan, boil the balsamic vinegar until reduced to 2 to 3 tablespoons, 5 minutes. In a bowl, toss the strawberries, basil and spinach with the balsamic glaze.
  3. In a large nonstick skillet, heat a drizzle of EVOO over medium-high heat. Add the prosciutto strips and cook for 5 minutes. Transfer to paper towels to drain. Add another drizzle of EVOO to the skillet. Season the chops with salt and pepper and cook, turning once, until cooked through, 8 minutes.
  4. In another large skillet, cook the butter over medium heat until brown, about 3 minutes. Add the pasta, cinnamon and nutmeg and toss; season with salt. Stir in the nuts.
  5. Spoon the salad over the chops and top the orzo with the prosciutto.
  • Feudo Arancio Pinot Noir Sicilia 2006 (Italy), Robert Oatley Rose of Sangiovese 2008 (Australia)