Pork Chop “Parisienne” With Orzo Al Pomodoro

This wonderful dish is comfort food at its finest. (Obviously, pork chop is alway’s a hit with most folks, and so is pasta, so there is probably no argument here).
However, this dish up’s the ante another step by prepping the chop “à la parisienne”, as well as transforming the simple orzo into a flavorful and beautiful pasta dish, which I would be happy to eat all by itself without the chop or any other embellishment 🙂
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Please note:
#1: Eating the orzo with a spoon rather than with a fork will double the pleasure of eating it) 🙂
#2: Eating the orzo with a spoon rather than with a fork will most likely double the size of your belly 😦
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Bon Appétit ! Life is Good !
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Preparation :
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: butterfly 1 pork chop to the bone

: season with kosher salt and cayenne pepper to taste

: dredge in 2 tblsp a/p flour

: mix 3 tblsp grated asiago cheese, 2 small eggs, 1 tblsp finely sliced scallion, kosher salt and cayenne pepper to taste

: mix well

: dredge the chop in the egg mixture

: saute chop in 2 tblsp clarified butter

: saute until golden and cooked to 163F on the bone

: into another pan add 2 tblsp EVO

: add 1 cup seeded, diced tomatoes and 1/2 tsp garlic paste, saute until tomatoes start to break down

: add 1 1/2 cup cooked orzo

: season with kosher salt and cayenne pepper to taste

: add 1 tblsp finely grated parmigiano reggiano, plate orzo in a deep plate, top with the pork chop and a few leaves of balsamic vinegar dressed endive

: Pork Chop “Parisienne” With Orzo Al Pomodoro

: Pork Chop “Parisienne” With Orzo Al Pomodoro

: Pork Chop “Parisienne” With Orzo Al Pomodoro

: Pork Chop “Parisienne” With Orzo Al Pomodoro

: Pork Chop “Parisienne” With Orzo Al Pomodoro

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2 comments

Had not heard of “Parisienne” before, sounds nice.

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Hi Stefan,
Classic french. Refers usually to a white sauce (sauce blonde) with egg yolk,
or, in a variation, covered in egg and sauteed, usually protein. (And yes, I am old ) 🙂
Cheers !

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