Pork chops baked over a simple Greek-inspired tomato orzo finished with lots of fresh parsley and feta cheese is a simple and delicious meal.
This one-pot complete meal is wonderfully easy to cook and will come together in around 40 minutes (including prep).
Greek-Inspired Baked Tomato Orzo with Pork
These simple one-pot baked pork chops with tomato orzo pasta and feta cheese are very much Greek in influence.
In many ways, it is similar to a classic Greek dish called youvetsi, which typically is made with lamb, but this version is quicker and, in many ways, simpler.
The base tomato orzo recipe is based on a dish called manestra, but my version lightens it up a little by omitting the red wine.
Using red wine vinegar instead of wine also gives the dish a slightly tart flavour, which is beautiful with the pork.
The sauce picks up some subtle flavours from the youvetsi dish I mentioned earlier, with both cinnamon and cloves offering a lovely rounded warmth.
As for the pork, it is seasoned and simply seared, creating a base flaovur for the sauce, before being finished in the oven over the tomato pasta.
All you then need to do is crumble some feta cheese, chop some parsley, before tucking in... and it is all done and dusted in around 40 minutes!
Frequently Asked Questions
Can I use bone-in Pork Chops?
Yes, this recipe works just as well with bone-in pork chops. Depending on how thick they are, they may take an extra 3-5 minutes of cooking time.
Can I use an onion instead of a shallot?
Yes, but you will likely only need half of a small onion.
I often use shallots in place of onions in dishes where I want a very fine dice, or just a small amount of onion. Both are the case in this recipe.
Can I use something other than orzo?
Using regular small pasta in this recipe is not the best idea because it will become "gummy" and overcooked.
Orzo holds its shape really well and delivers an excellent texture in this recipe.
Can I make this in advance?
In theory, yes, and it will be safe in the fridge (without the toppings) for a couple of days. But it certainly will not be at its best when reheated and the pork chops risk becoming very chewy.
Serving Suggestions
I consider these baked pork loin chops with tomato orzo and feta cheese to be a well-balanced, complete meal.
I don't think that it really needs a side, but if I were to add something, it would be a bit of bread to mop up and pasta and sauce from the plate or bowl.
Some warmed ciabatta or focaccia would work well, as would some slices of garlic baguette.
Equipment Used
I only name-check brands of equipment if I think that they make a material difference to a recipe. But if you have any questions, feel free to ask them in the comments section below the recipe.
- Hob/Stovetop.
- Oven.
- 28cm or 11" oven-proof frying pan.
- Stirring and serving spoons.
- Kicthen tongs.
- Chopping board.
- Kicthen knife.
- A combination of weighing scales, a measuring jug, measuring cups and spoons.
Baked Pork Loin Steak with Tomato Orzo and Feta Cheese Recipe
Ingredients
- 2 Boneless Pork Loin Chops 350-400g Total
- 2 tablespoon Olive Oil
- 1 Small-Medium Echalion or Banana Shallot 35g
- 3 Garlic Cloves
- 10 cm Cinnamon Stick 4"
- 2 Cloves
- 1 tablespoon Tomato Puree
- 200 g Tin of Tomatoes 7oz
- 2 tablespoon Red Wine Vinegar
- ⅛ teaspoon Sugar
- ½-¾ teaspoon Salt
- ¼ teaspoon Black Pepper
- 350 ml Vegetable Stock 1½ Cups
- 1 Bay Leaf
- 150 g Orzo Pasta ⅔-¾ Cup
- 100 g Feta Cheese 1 Cup
- 1 Handful Fresh Parsley
Instructions
- Cut the shallot in half, peel it and then cut it into a fine dice.
- Peel the garlic cloves and dice them as finely as you can.
- Heat a 28cm (11") frying pan over a medium-high heat. When it is hot, add the olive oil, season the pork chops with a quarter teaspoon of salt and sear them on all sides, paying particular attention to the fat, then remove and set aside.
- Reduce the heat under the pan to medium, add the shallots, garlic, cloves and cinnamon, then cook for 90 seconds-2 minutes, stirring regularly.
- Add the tomato puree, and cook it for 1 minute, mashing it into the oil.
- Add the tinned tomatoes, vegetable stock, red wine vinegar, sugar, black pepper and bay leaf, stir, have a taste and add salt as required (you should need between half and a quarter teaspoon).
- Stir in the orzo, place the chops on top of the "stew", and pour over any resting juices. Transfer to a hot oven (200°C or 390°F) and cook for 20 minutes.
- Whilst the dish is cooking, crumble the feta cheese and finely chop the parsley.
- Remove the pan from the oven, sprinkle over the feta and parsley, and serve.