Baked Pork Loin Steak with Tomato Orzo and Feta Cheese Recipe

One-pot baked pork chops with tomato orzo, feta cheese and parsley.

Baked Pork Loin Steak with Tomato Orzo and Feta Cheese Recipe

These baked pork chops are seared before being baked on top of a Greek-inspired tomato orzo (pasta) dish, before being finished with lots of crumbled feta cheese and fresh parsley.

Course Main Course

Cuisine European

Keyword greek recipes with orzo pasta, orzo with feta, orzo with tomatoes and feta, pork chops and orzo

Prep Time 5

Cook Time 35

Total Time 40

Servings Servings

Calories 913kcal

Author Brian Jones

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.

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