- 230g orzo pasta
- 4 boneless pork loin chops (2,5cm thick)
- salt and freshly ground black pepper
- 2 tsp all-purpose flour
- 3 tsp olive oil
- 140g to 170g baby spinach
- 1⁄2 cup dry white wine
- 2 cloves garlic, crushed
- 1⁄4 cup fresh flat-leaf parsley leaves, finely chopped
- 2 tbsp capers, drained and chopped
- 2 tbsp fresh lemon juice
1. Heat a covered 3,8l pot of salted water to boiling on high. Cook orzo according to instructions on label.
2. Meanwhile, sprinkle pork with 1⁄8 tsp each salt and pepper. Dust lightly with flour.
3. In a 30cm frying pan, heat 2 tsp oil on medium-high until hot. Add pork to frying pan. Cook for 3 to 4 minutes per side or until pork is golden brown and cooked through. Transfer pork to a large plate.
4. When orzo has finished cooking, stir spinach into boiling water. Drain orzo and spinach immediately. Transfer to a medium bowl. Add 1⁄8 tsp pepper and remaining 1 tsp oil, stirring to combine.
5. To the same frying pan, add wine and garlic. Simmer for 2 minutes or until slightly reduced, scraping up browned bits. Remove from the heat. Stir in parsley, capers and lemon juice. Return chops to frying pan and coat with sauce. Serve pork over orzo mixture with sauce.
EACH SERVING About 2 410kJ, 18g total fat (6g saturated), 50g carbohydrate, 52g protein, 4g fibre.