Tonight I'm making one of my favorite meals. I don't even remember when I got this idea but it is amazing and easy! Who doesn't love ranch dressing? Not this girl, if I didn't have to worry about calories, I would dip everything in ranch! The side dish I'm making is Toasted Orzo with Peas and Bacon. This is such an easy side dish and I always have all the ingredients on hand. Having a well stocked pantry is essential to getting a healthy meal on the table in a matter of minutes.
Ranch Chops
4 centercut pork chops
One package dry ranch dressing mix
2 t. Canola oil
Generously sprinkle chops on both sides with ranch mix. Sauté in skillet in hot canola oil until cooked through. Remember the other day when I told you about adding water to the pan to get those juicy bits off the bottom? I did this with these chops and you can see the dark almost syrupy sauce it made to pour over the top.
5 PP per serving if using 4 oz chops
7 PP per serving if using 6 oz chops
Toasted Orzo with Peas and Bacon
3/4 cups orzo (rice-shaped pasta)
3/4 cups chopped onion
3 bacon slices, chopped
1 1/2 cups (or more) canned low-salt chicken broth
3/4 cups frozen peas, thawed
Heat large nonstick skillet over medium heat. Add orzo and stir until beginning to color, about 10 minutes. Transfer orzo to small bowl. Add onion and bacon to same skillet. Sauté until bacon browns and onion is tender, about 15 minutes. Add 1 1/2cups broth and orzo and bring to boil. Reduce heat to medium-low, cover and simmer until broth is absorbed and orzo is tender, about 18 minutes. Mix in peas. Add more broth if mixture is dry. Cover and cook until peas are just warmed through, about 2 minutes. Season to taste with salt and pepper and serve.
4 servings = 4PP
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