-
1
For the orzotto, in a medium saucepan, bring the 3 1/2 cups of broth to a simmer over medium-high heat.
-
2
Cover the broth and keep hot over low heat.
-
3
Melt 2 tablespoons of the butter in a large, heavy saucepan over medium heat.
-
4
Add the onion and cook until tender but not brown, about 3 minutes.
-
5
Add the orzo and stir to coat with the butter.
-
6
Add the wine and simmer until the wine has almost completely evaporated, about 3 minutes.
-
7
Add 1/2 cup of the simmering broth and stir until almost completely absorbed, about 2 minutes.
-
8
Continue cooking the pasta, adding the broth 1/2 cup at a time, stirring constantly and allowing each addition of broth to absorb before adding the next, until the pasta is tender but still firm to the bite and the mixture is creamy, about 20 minutes total.
-
9
Meanwhile, combine all the vinaigrette ingredients in a small jar or tight-sealing plastic container.
-
10
Shake well and set aside.
-
11
For the pork, heat the olive oil in a large, heavy skillet over medium-high heat.
-
12
Season the pork with salt and pepper.
-
13
When the oil is hot, carefully place the pork chops in the skillet.
-
14
Sear the pork until a golden crust begins to form, turning once, about 8 minutes per side.
-
15
Remove the pork from the pan and cover loosely with foil to rest.
-
16
Pour off the excess oil from the pan and return it to medium heat.
-
17
Pour the 1/2 cup of chicken broth into the skillet and, using a wooden spoon, scrape the brown bits off the bottom of the pan.
-
18
Turn off the heat.
-
19
To finish the orzotto, remove the pan from the heat.
-
20
Stir in the broth from the pork skillet, the Parmesan cheese, the remaining tablespoon of butter, and the salt and pepper.
-
21
Spoon the orzotto onto a serving platter (or onto individual plates).
-
22
Slice each chop into 1/2-inch-thick strips and arrange the meat on top of the orzotto.
-
23
Drizzle with the herb vinaigrette.
-
24
Serve immediately.
