Ingredients

serves 4

　　Salt

　　1/2 pound orzo pasta

　　1/2 cup balsamic vinegar

　　1 pint strawberries, hulled and quartered lengthwise

　　1/2 cup fresh basil leaves, torn or thinly sliced

　　1 cup baby spinach leaves, thinly sliced

　　EVOO (extra-virgin olive oil), for drizzling

　　4 slices prosciutto di Parma, sliced into 1/2-inch strips

　　4 (1-inch-thick) bone-in pork chops

　　Black pepper

　　1/4 cup pine nuts, a generous handful

　　3 tablespoons butter

　　Pinch of ground cinnamon

　　Freshly grated nutmeg

　　

Step 1

Bring a pot of water to a boil for the orzo. Salt the water and cook the pasta to al dente.

　　

Step 2

Place the balsamic vinegar in a small pot and bring to a boil. Reduce the vinegar by half or until it is a syrupy consistency. This will take 5 to 6 minutes.

　　

Step 3

Combine the strawberries, basil, and spinach in a bowl, then pour the balsamic drizzle over the top and stir gently.

　　

Step 4

Heat a drizzle of EVOO in a medium nonstick skillet over medium-high heat and add the prosciutto strips. Cook for 4 to 5 minutes, remove with a slotted spoon to a paper-towel-lined plate, and reserve. Add another drizzle of oil to the pan. Season the chops with salt and pepper and cook for 4 minutes on each side. Place a loose foil tent over the pan to avoid splatter and reflect some of the heat.

　　

Step 5

In a second larger skillet, toast the nuts over medium heat, shaking the pan often. When lightly golden, after 3 to 4 minutes, remove the nuts to a plate. Return the skillet to the stove, add the butter, then drain the pasta. When the butter begins to brown, add the pasta, toss, then season with salt, cinnamon, and nutmeg to taste. Stir in the nuts.

　　

Step 6

Serve the chops with orzo alongside and salad atop the chops. Garnish with the crisp prosciutto.

　　Rachael Ray's Look + Cook