Pork Chops Piccata

• 8 oz. orzo pasta
• 4 boneless pork loin chops
• 2 tsp. all-purpose flour
• 3 tsp. olive oil
• 1 package baby spinach
• 1/2 c. dry white wine
• 2 clove garlic
• 1/4 c. finely chopped fresh flat-leaf parsley leaves
• 2 tbsp. capers
• 2 tbsp. fresh lemon juice

1. Heat covered 4-quart saucepan of salted water to boiling on high.
2. Cook orzo as label directs.
3. Meanwhile, sprinkle pork with 1/8 teaspoon each salt and pepper.
4. Dust lightly with flour.
5. In 12-inch skillet, heat 2 teaspoon oil on medium-high until hot.
6. Add pork to skillet.
7. Cook 3 to 4 minutes per side or until golden brown and pork is cooked through (145 degrees F).
8. Transfer pork to large plate.
9. When orzo has finished cooking, stir spinach into boiling water.
10. Drain orzo and spinach immediately.
11. Transfer to medium bowl.
12. Add 1/8 teaspoon pepper and remaining 1 teaspoon oil, stirring to combine.
13. To same skillet, add wine and garlic.
14. Simmer 2 minutes or until slightly reduced, scraping up browned bits.
15. Remove from heat.
16. Stir in parsley, capers, and lemon juice.
17. Return chops to skillet and coat with sauce.
18. Serve pork over orzo mixture with sauce.

orzo pasta, pork loin chops, allpurpose flour, olive oil, baby spinach, white wine, clove garlic, parsley, capers, lemon juice

Taken from www.delish.com/recipefinder/pork-chops-piccata-recipe-ghk0313 (may not work)