Pork chops with orzo

SERVES 4

A lean meaty dish with simple classic flavours from the Med. If you can’t find orzo (rice-shaped pasta) swap for macaroni or break up spaghetti.

YOU WILL NEED

4 pork chops

6 fresh oregano sprigs

2tbsp olive oil

400g pack fresh or frozen soffritto (see tip)

1 red pepper, deseeded and finely chopped

3tbsp sun-dried tomato paste 200g orzo

20g parsley, leaves only, chopped 1 lemon, cut into 8 wedges

HOW TO DO IT

1

Heat the oven to 200C/gas 6. Put the pork chops in a roasting tray. Scatter in the oregano sprigs then drizzle with half the oil. Season and roast for 15-20 mins, or until cooked through; set aside to rest.

2

Meanwhile, heat the remaining oil in a non-stick frying pan and gently cook the soffritto mix and pepper for 10 mins. Stir in the tomato paste and 150ml water; simmer for 5 mins.

3

Cook the orzo according to the pack instructions. Drain, then toss with the vegetable sauce. Season with salt and a grind of black pepper, then stir in the chopped parsley.

4

Spoon the orzo between 4 plates, top with the chops, plus lemon wedges for squeezing.

TIP SOFFRITTO MIX IS A PACK OF READY-CHOPPED CARROT, CELERY AND ONION, BUT IT’S CHEAPER TO CHOP YOUR OWN.