Gone are the days of the jaw Olympics: testing the strength of your mandibles as you attempt to gnaw through an overcooked pork chop peering out from a shallow sea of apple sauce. Suvie makes preparing the best pork chop you’ve ever tasted a snap without the possibility of overcooking. Finish it off with a light sear in some herby, garlicky butter and your chop is camera-ready. Paired with its best buddies: crispy Brussels sprouts and fragrant orzo pilaf, this pork chop is easy enough to serve up on a weeknight but feels like a decadent Sunday supper.
Pork Chops with Orzo Pilaf and Roasted Brussels Sprouts
- 2 bone-in pork rib chops about 1 inch thick, about 1 ¼ pounds total
- 2 tsp kosher salt + more to taste
- freshly ground black pepper
- 10 oz (approx 2 cups) Brussels sprouts, washed, brown outer leaves removed, and stems trimmed
- ¾ cup orzo pasta
- 1 tsp chicken bouillon granules
- 1 tsp dried basil
- ½ tsp onion powder
- ½ tsp of dried thyme
- ¼ tsp garlic powder
- 2-4 sprigs fresh thyme
- 2-4 sprigs fresh rosemary
- 3 garlic cloves
- 3 tbsp pine nuts
- 1 tbsp olive oil + more to taste
- 3 tbsp unsalted butter, divided
- ¼ cup fresh parsley
Seasoning tip: To get the most flavor out of your pork chop season your pork ribs on all sides with a generous amount of salt right after you bring them home from the store. Pre-seasoning up to three days or at least one hour before cooking allows the salt to permeate throughout the meat providing more flavor.
Season each pork chop with freshly ground black pepper (ideally the pork will have already been seasoned with salt but if not, season with salt at this stage too).
Vacuum seal and place into Suvie pan (For tips on vacuum sealing check out our vacuum sealing guide).
Fill the pan with enough water to cover the pork chops then load into upper right cooking zone.
Chop Brussels sprouts in half and add to another Suvie pan. Place pan in the upper left cooking zone.
Add orzo and 2 tsp salt to the starch pan and load into lower right zone of your Suvie. Enter the My Cook settings and set to cook.
During the cook mix together the orzo dry seasonings: 1 tsp chicken bouillon granules, 1 tsp dried basil, ½ tsp onion powder, ½ tsp dried thyme and ¼ tsp garlic powder. Roughly chop the sprigs of fresh rosemary, thyme, and 3 garlic cloves and set aside.
After the cook, carefully drain the water from the pork chop pan (it will be hot). Remove pork chops from bag and pat dry with paper towels.
Add the pine nuts to a dry Suvie pan. Return the pan to the upper right zone.
Remove Brussels sprouts from Suvie. Toss with olive oil, salt, and pepper then return to the upper left zone of your Suvie.
Remove starch pan from Suvie and set aside.
Set broil for 10 minutes for the brussels sprouts (veg broil) and 3 minutes for the pine nuts (protein broil). Give each pan a stir halfway through cooking for even browning. Make sure to keep an eye on the sprouts so they don’t burn. Broil until pine nuts are golden brown and sprouts have a dark brown, crispy exterior.
While pine nuts and Brussels sprouts are broiling, transfer orzo to a medium bowl.
Melt 1 tbsp butter into the orzo, then stir in 1 tbsp olive oil and pre-mixed orzo seasonings.
In a 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.
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).
Allow the pork chops to rest on a cutting board for 2-3 minutes before serving. While they rest, 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. Enjoy!
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.