By Linda Gassenheimer
Tribune News Service
I came across bottled sangria at the market and was inspired by its fruity, spiced notes—perfect for pairing with tender pork loin chops. The sangria adds a subtle depth of flavor that complements the savory richness of the meat. To round out this early fall dinner, orzo, a rice-shaped past, is simmered with broccoli florets, making a quick, colorful side dish.
