Boursin Truffle Pork Chop Orzo
Ingredients
4-6 boneless pork chops
2 tablespoons olive oil
1/4 cup soy sauce
2 garlic cloves minced
Black pepper
Fresh rosemary
4 tablespoons butter
1 shallot chopped
10 oz mushrooms quartered
Salt and pepper
1 1/4 cups orzo
2-3 cups chicken broth
3/4 cup heavy cream
1 truffle Boursin cheese
2 cups spinach
Directions
Mix the olive oil, soy sauce, garlic, black pepper and rosemary in a shallow dish. Add the pork chops and coat in the sauce. Marinate for an hour flipping occasionally.
Heat a cast iron skillet over medium high heat and when very hot sear the pork chops 3-4 minutes per side depending on the thickness and to your liking. Remove the chops from the skillet and set aside. Let the skillet cool down a few minutes.
Add the butter to the skillet and when melted add the shallots cook until softened and add the mushrooms. Cook the mushrooms until they release their liquid and season with salt and pepper.
Add the orzo and stir until well coated. Add one cup of chicken broth and continue cooking over medium low heat until tender adding more broth as needed. When the orzo is tender add the cream and Boursin. Stir until combined and creamy.
Stir in the spinach and cook until wilted. Top the orzo with the pork chops and keep over the heat until warmed through.
