1/4 tsp. black pepper
1/4 tsp. salt
1/2 c. italian bread crumbs
1 tsp. dried or fresh oragano (chopped)
1 tsp. dried or fresh sweet basil (chopped)
1 c. red bell pepper
1 c. onions (chopped)
3 tbls. corn oil
1/4 c. water
1/2 c. beef broth
1/2 c. chicken broth
1 heaping tbls. butter or margarine
1 c. orzo
Pam (butter)
1 12 oz. jar pork gravy
sides.Butterfly chops. Be careful not to cut all the way
through the chops. In small bowl add bread crumbs. Coat
only the outside of the chops with breadcrumbs. Flip chops
back over & set aside. To med. size frying pan add oil.
Add onions, bell pepper, oregano, & basil. Simmer for 5 min.
Stir often. Remove from pan & set aside in small bowl. Let
cool. To med. size pot add water, chicken broth, beef broth
& butter or margarine. Mix well. Let come to a boil. Add orzo.
Cook for 12 min. Remove from pot & add to onion mixture. Stir.
Add orzo / onion mixture to inside of chops. Flip chops back
over. Spray pam on bottom of dish. Place in baking dish in
oven. Cook for 45-50 min. Do not cover. When pork is done
remove from oven & let rest for just a few min. Meanwhile
add gravy to small pot & cook until it boils. Place
gravy in gravy bowl. Serve pork & gravy.
