(From Everyday Food Magazine, July 2012 Issue)
Salt and pepper
1 lb. orzo
6 Tbsp olive oil, divided
1 medium yellow onion, chopped
4 plum/Roma tomatoes, mixed with 2 cloves of minced garlic & olive oil, roughly chopped
11 pork cutlets (1 1/2 lbs. total)
10 oz. fresh mozzarella, sliced
2 Tbsp lemon juice
2 tsp grated lemon zest
3 C baby arugula
1. In a large pot of boiling, salted water, cook orzo according to package directions. Set aside 1/4 of it, for making Corn Chowder. In a medium saucepan, heat 1 Tbsp of oil over medium-high heat. Add the onion and sautè until translucent, about 5 minutes. Add tomato mixture & cook, breaking the mixture up with a spoon, until the sauce thickens, about 10 minutes.
2. Heat broiler. Drizzle 1 Tbsp oil on a rimmed baking sheet. Season the pork with salt & pepper, and arrange on the baking sheet. Broil for 3 minutes, then remove the baking sheet from the broiler. Flip the pork over, top with the tomato sauce and mozzarella, and broil until the pork is cooked through, 3-4 minutes. Reserve 3 cutlets.
3. Stir 4 Tbsp olive oil, lemon zest and lemon juice and arugula into the remaining orzo, and season with salt & pepper. Serve with the pork cutlets.