Help-need new side dish for pork chops???

[shoezoo]

I'm making a Lynne Rosetto Kasper recipe for thick cut chops. You rub the chops with a mix of capers, rosemary, garlic and olive oil and grill them. It's easy and really nummy. The problem is I need a new idea for a side dish to go with them. Any ideas???

[mrswaz]

That rub screams Greek Salad to me. Here's what I do:

Take Romain Lettuce and Spinach (or mixed greens, really whatever). Add very thinly sliced onions, sliced tomatoes, chopped canned artichoke hearts, sliced cucumber, strips of bell pepper, good kalamata olives and feta cheese. Toss and enjoy. I like to make a Tzatziki as my salad dressing, but you can use what you like.

My tzatziki is yogurt, finely chopped cucumber, onion powder, garlic powder, salt, pepper, chopped parsley and dried marjoram. Mmmmm. I may have to make a salad tonight.

[shoezoo]

sounds great. I'm unmotivated today. I need an idea for a starch too??

[sneezles]

Well, if you're going Greek then how about some orzo?

Lemon-Orzo Pilaf

1 (14.75 ounces) can chicken broth, reduced-sodium
1 teaspoon basil, crumbled
1 cup water
1 teaspoon lemon rind, grated
1 cup orzo pasta

4 servings

Bring chicken broth and water to boiling in medium-size saucepan.
Stir in orzo, basil and lemon.
Return to boiling.
Lower heat and simmer 10 minutes or until tender.
Remove from heat and serve.

[capres]

Just made this last night with some grilled tuna. It was delicious!


Fresh Tomato-Basil Risotto w/Mozzarella

1 ½ c. diced plum tomatoes – I seeded them so they wouldn’t be too wet
2 tbls. Chopped fresh basil
1 tbls. Olive oil
½ tsp. salt
1 clove garlic – crushed
4 – 10 ½ cans chicken broth
2 tsp. olive oil
½ c. finely chopped onion
1 ½ c. Arborio or other short-grain rice, uncooked
1/3 c. dry white wine
½ c. (2 oz.) diced part-skim mozzarella cheese
½ tsp. freshly ground pepper
2 tbls grated Parmeseam cheese

Combine first 5 ingredients; stir well, and set aside. Bring broth to a simmer in a medium saucepan (do not boil). Keep warm over low heat.

Heat 2 tsp. oil in large saucepan over med-high heat. Add onion; saute’ 3 min. Add rice; cook, stirring constantly, 1 minute. Add wine; cook, stirring constantly, 1 minute or until liquid is nearly absorbed. Add warm broth, ½ c. at a time, stirring constantly until each addition is absorbed before adding the next (about 20 min. total – mine took 30).

Add tomato mixture; cook, stirring constantly, 2 min. Remove from heat, and stir in mozzarella and pepper. Sprinkle each serving with Parmesean cheese.

6 servings – 1 c. each.

Cal. 289, Protein 9 g, fat 7.6 g, carb 45.7 g, fiber 1.6 g, chol 7mg, iron 3.5 mg, sodium 350 mg, cal 101 mg.

Source – Cooking Light 5 Star Recipes