Categorised as ‘pastina’ (which means little pasta), orzo might be small in stature but can hold up to big flavours. In this recipe, al dente orzo swims in a tomato paste & vegetable stock sauce with butter beans, fresh thyme, golden onions & carrots. Topped with perfectly seared and juicy pork chops.
Pork Chop & Homemade Baked Beans
Pork Chop & Homemade Baked Beans
with orzo & fresh thyme
Hands on Time: 25 - 40 minutes
Overall Time: 40 - 55 minutes
Ingredients:
- Butter Beans
- Carrot
- Fresh Thyme
- Lemon Juice
- NOMU Spanish Rub
- Onion
- Onions
- Orzo Pasta
- Pork Loin Chops
- Tomato Paste
- Vegetable Stock
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
- Butter
WIZARD OF ORZO
Bring a pot of salted water to a boil for the orzo. Cook the orzo until al dente, 10-12 minutes. Drain and toss through a drizzle of olive oil.
TOMATO & THYME BUTTER BEANS
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the diced Onions and carrots until soft and turning golden, 3-5 minutes (shifting occasionally). Add ¾ of the NOMU rub and ½ the picked thyme, and fry until fragrant, 1-2 minutes (shifting constantly). Add the tomato paste, the vegetable stock, and 150ml water. Simmer until slightly thickened, 10-12 minutes. In the final 3-4 minutes, mix in the drained butter beans. Remove from the heat and mix in the cooked orzo, the lemon juice (to taste), a drizzle of olive oil, and seasoning.
PERFECT Pork CHOPS
Pat the Pork chops dry with paper towel. Using a pair of kitchen scissors or a knife, make a few shallow incisions along the fat to prevent the meat from buckling during frying. Coat in oil and season. Place a pan over medium-high heat. When hot, sear the pork, fat-side down, until the fat is rendered and crispy, 3-5 minutes. Then, fry until cooked through, 3-4 minutes per side. In the final 1-2 minutes, baste with a knob of butter and the remaining NOMU rub. Remove from the pan and rest for 2-3 minutes.
ITALY IN MY KITCHEN
Plate up the crispy Pork and side with the loaded orzo. Garnish with the remaining thyme.
WIZARD OF ORZO
Bring a pot of salted water to a boil for the orzo. Cook the orzo until al dente, 10-12 minutes. Drain and toss through a drizzle of olive oil.
TOMATO & THYME BUTTER BEANS
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the diced Onions and carrots until soft and turning golden, 3-5 minutes (shifting occasionally). Add ¾ of the NOMU rub and ½ the picked thyme, and fry until fragrant, 1-2 minutes (shifting constantly). Add the tomato paste, the vegetable stock, and 300ml water. Simmer until slightly thickened, 10-12 minutes. In the final 3-4 minutes, mix in the drained butter beans. Remove from the heat and mix in the cooked orzo, the lemon juice (to taste), a drizzle of olive oil, and seasoning.
PERFECT Pork CHOPS
Pat the Pork chops dry with paper towel. Using a pair of kitchen scissors or a knife, make a few shallow incisions along the fat to prevent the meat from buckling during frying. Coat in oil and season. Place a pan over medium-high heat. When hot, sear the pork, fat-side down, until the fat is rendered and crispy, 3-5 minutes. Then, fry until cooked through, 3-4 minutes per side. In the final 1-2 minutes, baste with a knob of butter and the remaining NOMU rub. Remove from the pan and rest for 2-3 minutes.
ITALY IN MY KITCHEN
Plate up the crispy Pork and side with the loaded orzo. Garnish with the remaining thyme.
WIZARD OF ORZO
Bring a pot of salted water to a boil for the orzo. Cook the orzo until al dente, 10-12 minutes. Drain and toss through a drizzle of olive oil.
TOMATO & THYME BUTTER BEANS
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the diced Onions and carrots until soft and turning golden, 5-8 minutes (shifting occasionally). Add ¾ of the NOMU rub and ½ the picked thyme, and fry until fragrant, 1-2 minutes (shifting constantly). Add the tomato paste, the vegetable stock, and 450ml water. Simmer until slightly thickened, 12-15 minutes. In the final 3-4 minutes, mix in the drained butter beans. Remove from the heat and mix in the cooked orzo, the lemon juice (to taste), a drizzle of olive oil, and seasoning.
PERFECT Pork CHOPS
Pat the Pork chops dry with paper towel. Using a pair of kitchen scissors or a knife, make a few shallow incisions along the fat to prevent the meat from buckling during frying. Coat in oil and season. Place a pan over medium-high heat. When hot, sear the pork, fat-side down, until the fat is rendered and crispy, 3-5 minutes. Then, fry until cooked through, 3-4 minutes per side. In the final 1-2 minutes, baste with a knob of butter and the remaining NOMU rub. Remove from the pan and rest for 2-3 minutes.
ITALY IN MY KITCHEN
Plate up the crispy Pork and side with the loaded orzo. Garnish with the remaining thyme.
WIZARD OF ORZO
Bring a pot of salted water to a boil for the orzo. Cook the orzo until al dente, 10-12 minutes. Drain and toss through a drizzle of olive oil.
TOMATO & THYME BUTTER BEANS
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the diced Onions and carrots until soft and turning golden, 5-8 minutes (shifting occasionally). Add ¾ of the NOMU rub and ½ the picked thyme, and fry until fragrant, 1-2 minutes (shifting constantly). Add the tomato paste, the vegetable stock, and 600ml water. Simmer until slightly thickened, 12-15 minutes. In the final 3-4 minutes, mix in the drained butter beans. Remove from the heat and mix in the cooked orzo, the lemon juice (to taste), a drizzle of olive oil, and seasoning.
PERFECT Pork CHOPS
Pat the Pork chops dry with paper towel. Using a pair of kitchen scissors or a knife, make a few shallow incisions along the fat to prevent the meat from buckling during frying. Coat in oil and season. Place a pan over medium-high heat. When hot, sear the pork, fat-side down, until the fat is rendered and crispy, 3-5 minutes. Then, fry until cooked through, 3-4 minutes per side. In the final 1-2 minutes, baste with a knob of butter and the remaining NOMU rub. Remove from the pan and rest for 2-3 minutes.
ITALY IN MY KITCHEN
Plate up the crispy Pork and side with the loaded orzo. Garnish with the remaining thyme.
Frequently Asked Questions
What is the preparation time for Pork Chop & Homemade Baked Beans?
The preparation time for Pork Chop & Homemade Baked Beans with orzo & fresh thyme is between 25 and 40 minutes.
What is the total time required to make Pork Chop & Homemade Baked Beans with orzo & fresh thyme?
The total time required to make Pork Chop & Homemade Baked Beans with orzo & fresh thyme is between 40 and 55 minutes.
How many servings does Pork Chop & Homemade Baked Beans provide?
4 servings
What are the main ingredients in Pork Chop & Homemade Baked Beans?
Butter Beans, Carrot, Fresh Thyme, Lemon Juice, NOMU Spanish Rub, Onion, Onions, Orzo Pasta, Pork Loin Chops, Tomato Paste, Vegetable Stock
What is the nutritional information of Pork Chop & Homemade Baked Beans?
Calories: 907, Carbs: 100 grams, Fat: grams, Protein: 64 grams, Sugar: 14.4 grams, Salt: 1575 grams
How do I prepare Pork Chop & Homemade Baked Beans?
WIZARD OF ORZO: Bring a pot of salted water to a boil for the orzo. Cook the orzo until al dente, 10-12 minutes. Drain and toss through a drizzle of olive oil. TOMATO & THYME BUTTER BEANS: Place a pan over medium-high heat with a drizzle of oil. When hot, fry the diced onions and carrots until soft and turning golden, 3-5 minutes (shifting occasionally). Add ¾ of the NOMU rub and ½ the picked thyme, and fry until fragrant, 1-2 minutes (shifting constantly). Add the tomato paste, the vegetable stock, and 300ml water. Simmer until slightly thickened, 10-12 minutes. In the final 3-4 minutes, mix in the drained butter beans. Remove from the heat and mix in the cooked orzo, the lemon juice (to taste), a drizzle of olive oil, and seasoning. ITALY IN MY KITCHEN: Plate up the crispy pork and side with the loaded orzo. Garnish with the remaining thyme. PERFECT PORK CHOPS: Pat the pork chops dry with paper towel. Using a pair of kitchen scissors or a knife, make a few shallow incisions along the fat to prevent the meat from buckling during frying. Coat in oil and season. Place a pan over medium-high heat. When hot, sear the pork, fat-side down, until the fat is rendered and crispy, 3-5 minutes. Then, fry until cooked through, 3-4 minutes per side. In the final 1-2 minutes, baste with a knob of butter and the remaining NOMU rub. Remove from the pan and rest for 2-3 minutes.
What should be prepared from my kitchen to make Pork Chop & Homemade Baked Beans?
Butter Beans, Carrot, Fresh Thyme, Lemon Juice, NOMU Spanish Rub, Onion, Onions, Orzo Pasta, Pork Loin Chops, Tomato Paste, Vegetable Stock
How many calories does Pork Chop & Homemade Baked Beans have?
907 calories
How much fat content does Pork Chop & Homemade Baked Beans have?
grams
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