Provençal Pork Chops

Probably the most important aspect of this recipe is the time to make it - which is practically none. I'd say it took me 30 min including boiling the water for the orzo.  It's hard to think of this meal as fancy considering how simple it is to make. However, Thomas made a good point on this topic - it's fancier than Hamburger Helper. 

Yes, it's easy and looks amazing. But how did it taste, you ask?  Well, Mr. I Only Eat Cheeseburgers ate the orzo with spinach first, then demolished his pork chop.  Thomas had three servings of orzo (in addition to his unincorporated spinach and chop). I thought it was perfectly light; not a complicated flavor.  Drew was middle of the road on the whole meal, especially the orzo.  

I highly recommend this as a throw together meal that is satisfying and simple.

1 c. orzo

6 oz spinach

2 scallions, trimmed and chopped

2 tbs olive oil

3 tbs lemon juice

salt and pepper

4 pork chops

Dijon mustard

Herbes de Provence seasoning

Cook the orzo according to the instructions on the packaging. Stir in spinach just before draining. Drain. Stir in scallions, olive oil, lemon juice, salt and pepper. (Lots of salt)

While your orzo is cooking, season pork chops with salt and pepper. Spread mustard liberally and evenly sprinkle Herbes de Provence over both sides of chops. Broil for 3 min per side or until internal temp registers 145.