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.
Orzo Pasta - 75ml
Onion - 1
Carrot - 120g
NOMU Spanish Rub - 10ml
Fresh Thyme - 3g
Tomato Paste - 10ml
Vegetable Stock - 5ml
Butter Beans - 120g
Lemon Juice - 10ml
Pork Loin Chops - 220g
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.
Orzo Pasta - 150ml
Onion - 1
Carrot - 120g
NOMU Spanish Rub - 20ml
Fresh Thyme - 5g
Tomato Paste - 20ml
Vegetable Stock - 10ml
Butter Beans - 240g
Lemon Juice - 20ml
Pork Loin Chops - 440g
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.
Orzo Pasta - 225ml
Onions - 2
Carrot - 240g
NOMU Spanish Rub - 30ml
Fresh Thyme - 8g
Tomato Paste - 30ml
Vegetable Stock - 15ml
Butter Beans - 360g
Lemon Juice - 30ml
Pork Loin Chops - 660g
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.
Orzo Pasta - 300ml
Onions - 2
Carrot - 240g
NOMU Spanish Rub - 40ml
Fresh Thyme - 10g
Tomato Paste - 40ml
Vegetable Stock - 20ml
Butter Beans - 480g
Lemon Juice - 40ml
Pork Loin Chops - 880g
Woolies Products in this dish
