Pork Chops with Orzo Pilaf and Roasted Brussels Sprouts

Suvie makes the best pork chop you’ve ever tasted without the possibility of overcooking. Finish your pork chop off with a light sear in some herby, garlicky butter for restaurant-quality deliciousness. Pair the pork with crisp Brussels sprouts and fragrant orzo pilaf for a weeknight meal that feels like a decadent Sunday supper.

Pork Chops with Orzo Pilaf and Roasted Brussels Sprouts

Please always check your food to ensure your food has been cooked to safe serving temperatures. Please see our guide here for recommended FDA Time & Temperatures.

Servings: 2
Time: 30 minutes
Difficulty: 2 hours, 50 minutes
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Ingredients

2 bone-in pork rib chops, about 1 inch thick, 1 ¼ pounds total
10 oz (2 cups) Brussels sprouts, trimmed and halved
1 cup orzo
1 tsp chicken bouillon granules
1 tsp dried basil
½ tsp onion powder
½ tsp of dried thyme
¼ tsp garlic powder
2 sprigs fresh thyme
1 sprig fresh rosemary
3 garlic cloves
3 tbsp pine nuts
1 tbsp olive oil, plus more to taste
3 tbsp unsalted butter, divided
¼ cup fresh parsley

Directions

1) Season each pork chop with kosher salt and freshly ground black pepper.

2) Vacuum seal pork and place in a Suvie pan. Fill pan with water to cover the pork chops and place pan in the bottom zone of Suvie. Enter cook settings and cook now or schedule.

Suvie Cook Settings

Bottom Zone: Sous Vide at 135˚F for 2 hours

Top Zone: None

3) Place orzo and 2 tsp salt in the Suvie pasta strainer set inside the pasta pot (green handles). Cover pot with lid and place pot in the Suvie Starch Cooker, ensuring pot is centered on the hot plate. Input settings and cook now or schedule.

Suvie Starch Cooker Settings

Pasta, 1 cup, 10 minutes

4) Meanwhile, stir together 1 tsp chicken bouillon granules, 1 tsp dried basil, ½ tsp onion powder, ½ tsp dried thyme and ¼ tsp garlic powder in a small bowl. Roughly chop the sprigs of fresh rosemary, thyme, and 3 garlic cloves and set aside.

5) After the cook, remove pan from Suvie. Place brussel sprouts in a clean, dry Suvie pan. Drizzle with olive oil and season with 1/2 tsp salt. Place pan in the bottom zone of Suvie. Place pine nuts in a second Suvie pan and place in the top zone of Suvie. Enter cook settings and cook now or schedule.

Suvie Cook Settings

Bottom Zone: Roast at 450°F for 20 minutes

Top Zone: Roast 350°F for 10 minutes

6) Meanwhile, remove pork chops from packaging and pat dry with paper towels. Transfer orzo to a medium bowl with 1 tbsp butter, 1 tbsp olive oil, 1/2 salt, and 1/4 tsp ground black pepper.

7) In a large skillet (preferably cast iron), heat 2 tbsp butter over high heat. Add garlic, fresh rosemary, and thyme. Cook until herbs and garlic become very aromatic and butter turns slightly brown.

8) Sear pork chops in the skillet until well browned on all sides, about 2 minutes per side. Brown the fat cap by pressing it against the bottom of the skillet for an additional minute. Lower heat if the pan begins to smoke in excess or the butter starts turning very dark (a little smoke is normal).

9) Remove pans from Suvie. Stir the toasted pine nuts and fresh parsley into the orzo. Divide the orzo pilaf and Brussels sprouts between two plates and top with the pork chops.

Wine Pairing

The wonderful thing about pork is that it can be paired with a wide variety of wines. If your preference is white wines we recommend Sauvignon Blanc. If you prefer red wines try a Cabernet Franc. Finally, if the choice between red and white wines is impossible try pairing this meal with a dry Rosé or a red Zinfandel.