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© Meredith Corporation. All rights reserved. Used with permission.
Coat pork chops in flour. Reserve unused flour. Heat oil in a large nonstick skillet over medium-high heat. Add pork and cook 2 minutes per side. Remove to a plate.
Add onion to pan and cook 1 minute, stirring so onion doesn't burn. Add bell pepper and garlic and cook 1 minute. Stir 1 tablespoon of the reserved flour into broth and add to the pan; stir in mushrooms, vinegar, parsley, basil, pepper and salt. Bring to a simmer.
Add pork; cover and simmer on medium-low heat for 10 minutes, turning after 5 minutes.
Meanwhile, bring a large pot of lightly salted water to a boil. Add beans and cook 5 minutes. Drain. In the same pot, heat the oil; add garlic and cook until golden. Add beans and salt. Stir to heat through and coat with oil.
Serve pork with the cooked orzo and garlic green beans. Serve extra sauce on the side.