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One-Pan Pork Chops with Orzo
30 minutes
4
Introduction
Tender, bone-in pork chops are seared to golden perfection and nestled into a rich, garlicky orzo simmered with broth, fresh spinach, and a splash of cream. Finished with a touch of Parmesan and lemon, this cozy one-pan meal is full of comforting flavor and easy enough for a weeknight dinner—yet elegant enough to serve guests. No tomatoes, no fuss—just hearty, creamy goodness in every bite.
Steps
Season Pork Chops
Pat chops dry and season both sides with salt, pepper, garlic powder, onion powder, and thyme.Sear the Pork Chops
Heat oil or butter in a large skillet over medium-high heat. Sear pork chops for 2–3 minutes per side until golden. Remove to a plate (they’ll finish cooking later).Sauté Onion & Garlic
In the same pan, reduce heat to medium. Add onion and cook 2–3 minutes. Add garlic and sauté 30 seconds until fragrant.Toast the Orzo
Stir in the orzo and toast for 1–2 minutes, stirring often.Add Broth & Simmer
Pour in chicken broth and stir. Bring to a simmer, then reduce heat to low. Nestle pork chops back into the pan. Cover and cook for 10–12 minutes, until orzo is tender and pork is cooked through (145°F internal temp).Finish with Cream, Greens, and Cheese
Remove pork chops briefly. Stir in milk or cream, spinach (if using), and Parmesan. Simmer uncovered for 2–3 more minutes until creamy. Add lemon juice or zest if desired.Serve
Place pork chops back on top. Spoon creamy orzo underneath. Garnish with more Parmesan or herbs if you like.
Ingredients
4 boneless pork chops or bone-in pork chops (about ¾–1 inch thick)
Salt and pepper, to taste
1 tsp paprika
1 tsp garlic powder
2 tbsp olive oil
1 small onion, finely diced
3 cloves garlic, minced
1 cup orzo
2 cups chicken broth (or bone broth)
Optional:
2 cups fresh spinach (or kale)
½ cup milk or cream (for creaminess)
½ cup grated Parmesan cheese
Juice of ½ lemon (for brightness)
Fresh parsley for garnish