pork with mozzarella and tomato... 40 minutes

 

the goods:

 

1 pound orzo

6 tablespoons olive oil, divided

1 medium yellow onion, finely chopped

reserved tomato mixture, roughly chopped

6 pork cutlets

10 ounces fresh mozzarella, sliced

2 teaspoons finely grated lemon zest plus 2 tablespoons juice

3 ounces baby spinach (3 cups)

 

In a large pot of boiling salted water, cook orzo according to package instructions, drain. Cover and refrigerate one-quarter for tomorrow night's dinner. In a medium saucepan, heat 1 tablespoon oil over medium-high. Add onion and saute until translucent, 5 minutes. Add tomato mixture and cook, breaking it up with a spoon, until sauce thickens, 10 minutes. Heat broiler. Drizzle 1 tablespoon oil on a rimmed baking sheet. Season pork with salt and pepper, arrange on sheet, and broil 3 minutes. Remove sheet from broiler. Flip pork; top with tomato sauce, and mozzarella. Broil until pork is cooked through, 3 minutes. Stir remaining 1/4 cup oil, lemon zest and juice, and spinach into remaining orzo and season with salt and pepper. Serve alongside pork.