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1
Turn oven onto BROIL.
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2
In a med/heavy sauce pan bring chicken stock to boil.
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3
Season chops with salt pepper Italian paprika garlic and Worcestershire sauce and set aside.
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4
Prepare zucchini, squash, tomatoes, mushrooms and onions and put into the ziplock bag (except mushrooms for orzo).
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5
Season veggies in bag with all seasonings garlic powder, salt, pepper, paprika, Italian Seasoning (use lots of this) once all seasonings are in the bag drizzle with olive oil ( about 2 tbsp) seal bag and turn bag to coat veggies well.
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6
Pour veggies onto baking pan and spread out.
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7
Place in oven on the bottom rack set in the lowest spot.
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8
Let veggies roast for 20 minutes and use a spoon to stir then roast for another 10 minutes or more, depending on how fast your stove cooks.
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9
VEGGIES SHOULD BE VERY TENDER.
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10
Once you put veggies into oven, broth should be boiling, dump orzo and diced mushrooms into water and stir.
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11
add any seasoning now ( salt pepper etc.).
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12
Reduce heat to medium and stir occasionally.
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13
Once orzo has softened and broth is reduced add in about 2-3 tablespoons of the butter.
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14
turn off heat and cover.
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15
I a deep skillet (I use a 10-inch iron) heat 2 pan turns of OO.
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16
Place chops in the pan and sear on both sides until nice and brown but not done.
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17
Remove chops from the pan and pour in the marinade and 1/2 cup of water.
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18
bring to a boil and add chops back to pan.
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19
reduce heat to medium and keep liquid level at least 1/2 way up the chops until veggies are done.
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20
When veggies are done, remove chops from liquid and drain.
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21
I add a little flour to thicken the liquid and use it as a thin sauce for the orzo.
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22
Plate all items and sprinkle with Parmesan cheese.
