Sangria Pork Chops With One-Pot Orzo and Broccoli

This early fall dinner features deeply flavorful pork chops.

Sangria Pork Chops with One-Pot Orzo and Broccoli. Linda Gassenheimer/TNS

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 pasta, is simmered with broccoli florets, making a quick, colorful side dish.

If sangria is not available, here’s a simple substitute that mimics some of the sangria flavor. Mix 1 cup red wine with 2 teaspoons ground cinnamon, and 1/4 cup orange juice.

Helpful Hints

One tablespoon ground ginger can be used instead of fresh ginger

Countdown

• Assemble all ingredients.
• Place water for orzo on to boil.
• Start the pork chops.
• When water comes to a boil add the orzo and, for the last 2 minutes, the broccoli.
• Continue cooking the pork while the orzo cooks.

Shopping List

To buy: 2 6-ounce boneless pork loin chops, 1 bottle sangria, 1 container cornstarch, 1 bottle honey, 1 container orzo. 1 piece fresh ginger, 1 bunch broccoli florets.

Staples: olive oil, salt, black peppercorns

Sangria Pork Chops

Serves 2

• 2 teaspoons olive oil
• 2 6-ounce boneless pork loin chops
• 1 cup sangria
• 2 teaspoons cornstarch
• 2 tablespoons honey
• 2 teaspoons grated fresh ginger
• Salt and freshly ground black pepper

Heat oil in a skillet over medium high heat and add chops. Brown chops 4 minutes, turn over, cover the skillet with a lid and continue to brown second side 4 minutes. A meat thermometer should read 145 degrees F. Remove chops to a plate. Mix 1 tablespoon sangria with cornstarch. Set aside. Pour the remaining sangria into the skillet, increase the heat and deglaze the skillet by scraping up the brown bits on the bottom. Add honey and ginger. Stir to combine the honey with the sangria. Add the cornstarch mixture and stir until the sauce thickens for about 2 minutes. Slice the pork chops and divide in half. Place on two dinner plates. Spoon sauce on top.

Per serving: 406 calories (22 percent from fat), 10.0 g fat (2.0 g saturated, 3.8 g monounsaturated), 96 mg cholesterol, 40.9 g protein, 27.4 g carbohydrates, 0.6 g fiber, 156 mg sodium.

One-Pot Orzo and Broccoli

Serves 2

• 3 ounces orzo, about 1/2 cup
• 1 1/2- cups broccoli florets
• 3 teaspoons olive oil
• Salt and freshly ground black pepper

Fill a saucepan with three quarters full of water and bring to a boil. Add orzo and boil 8 minutes. Add the broccoli and continue to boil 2 minutes. The orzo should be soft. Boil a minute longer, if needed. Drain and toss with the oil and salt and pepper to taste. Place on the dinner plates with the pork chops and sauce.

Per serving: 233 calories (29 percent from fat), 7.6 g fat (1.1 g saturated, 3.3 g monounsaturated), no cholesterol, 7.4 g protein, 34.3 g carbohydrates, 2.6 g fiber, 17 mg sodium.

Linda Gassenheimer is the author of over 30 cookbooks, including her newest, “The 12-Week Diabetes Cookbook.” Listen to Linda on www.WDNA.org and all major podcast sites. Email her at [email protected]. Copyright 2025 Tribune Content Agency, LLC

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