{"id":21238,"date":"2025-10-15T17:56:49","date_gmt":"2025-10-15T21:56:49","guid":{"rendered":"https:\/\/citystuff.com\/miami\/2025\/10\/15\/sangria-pork-chops-with-orzo\/"},"modified":"2025-10-15T17:56:50","modified_gmt":"2025-10-15T21:56:50","slug":"sangria-pork-chops-with-orzo","status":"publish","type":"post","link":"https:\/\/citystuff.com\/miami\/2025\/10\/15\/sangria-pork-chops-with-orzo\/","title":{"rendered":"Sangria Pork Chops with Orzo"},"content":{"rendered":"<h2>Introduction to Sangria Pork Chops<\/h2>\n<p>By Linda Gassenheimer, Tribune News Service<br \/>\nI came across bottled sangria at the market and was inspired by its fruity, spiced notes\u2014perfect 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.<br \/>\n<br \/>\nIf sangria is not available, here\u2019s 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.<\/p>\n<h2>Helpful Hints and Countdown<\/h2>\n<h3>Helpful Hints<\/h3>\n<p>One tablespoon ground ginger can be used instead of fresh ginger.<\/p>\n<h3>Countdown<\/h3>\n<p>Assemble all ingredients.<br \/>\nPlace water for orzo on to boil.<br \/>\nStart the pork chops.<br \/>\nWhen water comes to a boil add the orzo and, for the last 2 minutes, the broccoli.<br \/>\nContinue cooking the pork while the orzo cooks.<\/p>\n<h2>Shopping List<\/h2>\n<p>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.<br \/>\nStaples: olive oil, salt, black peppercorns<\/p>\n<h2>Sangria Pork Chops<\/h2>\n<p>Recipe by Linda Gassenheimer. Yields 2 servings.<\/p>\n<h3>Ingredients<\/h3>\n<p>2 teaspoons olive oil<br \/>\n2 6-ounce boneless pork loin chops<br \/>\n1 cup sangria<br \/>\n2 teaspoons cornstarch<br \/>\n2 tablespoons honey<br \/>\n2 teaspoons grated fresh ginger<br \/>\nSalt and freshly ground black pepper<\/p>\n<h3>Directions<\/h3>\n<ol>\n<li>Heat oil in a skillet over medium high heat and add chops.<\/li>\n<li>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. Remove chops to a plate.<\/li>\n<li>Mix 1 tablespoon sangria with cornstarch. Set aside.<\/li>\n<li>Pour the remaining sangria into the skillet, increase the heat and deglaze the skillet by scraping up the brown bits on the bottom.<\/li>\n<li>Add honey and ginger. Stir to combine the honey with the sangria.<\/li>\n<li>Add the cornstarch mixture and stir until the sauce thickens for about 2 minutes.<\/li>\n<li>Slice the pork chops and divide in half. Place on two dinner plates. Spoon sauce on top.<br \/>\nPer 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.<\/li>\n<\/ol>\n<h2>One-Pot Orzo and Broccoli<\/h2>\n<p>Recipe by Linda Gassenheimer. Yields 2 servings.<\/p>\n<h3>Ingredients<\/h3>\n<p>3 ounces orzo, about 1\/2 cup<br \/>\n1 1\/2- cups broccoli florets<br \/>\n3 teaspoons olive oil<br \/>\nSalt and freshly ground black pepper<\/p>\n<h3>Directions<\/h3>\n<ol>\n<li>Fill a saucepan with three quarters full of water and bring to a boil.<\/li>\n<li>Add orzo and boil 8 minutes.<\/li>\n<li>Add the broccoli and continue to boil 2 minutes. The orzo should be soft. Boil a minute longer, if needed.<\/li>\n<li>Drain and toss with the oil and salt and pepper to taste.<\/li>\n<li>Place on the dinner plates with the pork chops and sauce.<br \/>\nPer 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.<\/li>\n<\/ol>\n<h2>Conclusion<\/h2>\n<p>Sangria Pork Chops with One-Pot Orzo and Broccoli is a delicious and easy-to-make dinner perfect for early fall. The sangria adds a unique flavor to the pork chops, while the orzo and broccoli provide a quick and colorful side dish.<\/p>\n<h2>FAQs<\/h2>\n<p>Q: What is a substitute for sangria?<br \/>\nA: Mix 1 cup red wine with 2 teaspoons ground cinnamon, and 1\/4 cup orange juice.<br \/>\nQ: Can I use ground ginger instead of fresh ginger?<br \/>\nA: Yes, one tablespoon ground ginger can be used instead of fresh ginger.<br \/>\nQ: How long does it take to cook the orzo and broccoli?<br \/>\nA: The orzo and broccoli take about 10 minutes to cook, 8 minutes for the orzo and 2 minutes for the broccoli.<br \/>\nQ: What is the nutritional information for the Sangria Pork Chops?<br \/>\nA: 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.<br \/>\nQ: What is the nutritional information for the One-Pot Orzo and Broccoli?<br \/>\nA: 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.<br \/>\n&copy;2025 Tribune Content Agency, LLC<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Introduction to Sangria Pork Chops By Linda Gassenheimer, Tribune News Service I came across bottled sangria at the market and was inspired by its fruity, spiced notes\u2014perfect 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 [&hellip;]<\/p>\n","protected":false},"author":4,"featured_media":21240,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"rank_math_lock_modified_date":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[19],"tags":[],"class_list":{"0":"post-21238","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-dining"},"jetpack_featured_media_url":"https:\/\/i3.wp.com\/www.sun-sentinel.com\/wp-content\/uploads\/2025\/10\/202509290400MCT_____PHOTO____FOOD-QUICKFIX-MCT_3fa100.jpg?w=1400px&strip=all&w=1400&resize=1400,933&ssl=1","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/citystuff.com\/miami\/wp-json\/wp\/v2\/posts\/21238"}],"collection":[{"href":"https:\/\/citystuff.com\/miami\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/citystuff.com\/miami\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/citystuff.com\/miami\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/citystuff.com\/miami\/wp-json\/wp\/v2\/comments?post=21238"}],"version-history":[{"count":1,"href":"https:\/\/citystuff.com\/miami\/wp-json\/wp\/v2\/posts\/21238\/revisions"}],"predecessor-version":[{"id":21241,"href":"https:\/\/citystuff.com\/miami\/wp-json\/wp\/v2\/posts\/21238\/revisions\/21241"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/citystuff.com\/miami\/wp-json\/wp\/v2\/media\/21240"}],"wp:attachment":[{"href":"https:\/\/citystuff.com\/miami\/wp-json\/wp\/v2\/media?parent=21238"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/citystuff.com\/miami\/wp-json\/wp\/v2\/categories?post=21238"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/citystuff.com\/miami\/wp-json\/wp\/v2\/tags?post=21238"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}