The orzo in this recipe has a delightfully creamy sauce—made with blended avocado, lime juice and a hint of ancho chile pepper. Paired with simple grilled pork chops, this dinner will please both family and friends.
Nutrition per serving may change if servings are adjusted.
2 fresh poblano chile peppers
4 (4 to 5 ounce) boneless pork loin chops
¾ teaspoon salt, divided
¼ teaspoon ground pepper
1 avocado, halved, seeded and peeled
½ cup fat-free half-and-half
2 tablespoons lime juice
½ to 1 teaspoon ground ancho chile pepper
2 cups cooked orzo pasta
½ cup canned reduced-sodium black beans
½ cup cherry tomatoes, halved and/or quartered
½ cup sliced scallions (4)
⅓ cup frozen whole kernel corn, thawed
2 tablespoons chopped fresh cilantro
Fresh cilantro leaves (optional)
Preheat oven to 425°F. Halve chile peppers; remove seeds and membranes. Place chile pepper halves, cut sides down, on foil-lined baking sheet. Roast about 20 minutes or until peppers are charred and very tender. Bring foil up around peppers and fold edges together to enclose. Let stand about 15 minutes or until cool enough to handle. Using a sharp knife, loosen edges of skins; gently pull off skins in strips and discard. Coarsely chop peppers. Set aside.
Trim fat from chops. Sprinkle pork chops with ¼ teaspoon of the salt and the ground pepper. Coat a grill pan with cooking spray. Heat grill pan over medium heat. Cook pork chops on hot grill pan 6 to 10 minutes or until no longer pink (145°F). Let stand 3 minutes before serving.
Meanwhile, in a food processor or blender, combine avocado, fat-free half-and-half, lime juice, ground ancho chile pepper and the remaining ½ teaspoon salt. Cover and process or blend until smooth.
In a large bowl, combine coarsely chopped chile peppers, orzo, black beans, cherry tomatoes, scallions, corn, chopped cilantro and the avocado mixture.
Serve pork chops over orzo mixture. If desired, garnish with cilantro leaves.