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1
Bring a pot of water to a boil for the orzo.
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2
Salt the water and cook the pasta to al dente.
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3
Place the balsamic vinegar in a small pot and bring to a boil.
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4
Reduce the vinegar by half or until it is a syrupy consistency.
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5
This will take 5 to 6 minutes.
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6
Combine the strawberries, basil, and spinach in a bowl, then pour the balsamic drizzle over the top and stir gently.
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7
Heat a drizzle of EVOO in a medium nonstick skillet over medium-high heat and add the prosciutto strips.
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8
Cook for 4 to 5 minutes, remove with a slotted spoon to a paper-towel-lined plate, and reserve.
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9
Add another drizzle of oil to the pan.
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10
Season the chops with salt and pepper and cook for 4 minutes on each side.
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11
Place a loose foil tent over the pan to avoid splatter and reflect some of the heat.
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12
In a second larger skillet, toast the nuts over medium heat, shaking the pan often.
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13
When lightly golden, after 3 to 4 minutes, remove the nuts to a plate.
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14
Return the skillet to the stove, add the butter, then drain the pasta.
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15
When the butter begins to brown, add the pasta, toss, then season with salt, cinnamon, and nutmeg to taste.
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16
Stir in the nuts.
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17
Serve the chops with orzo alongside and salad atop the chops.
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18
Garnish with the crisp prosciutto.
