1

Bring a covered medium pot of water to a boil over high heat with most of the salt.

2

While it heats, chop the parsley and finely grate the Parmesan and set both aside for the orzo.

3

Finely dice the shallot, mince the garlic, and halve and slice the zucchini into half-moons, then move them all off the board onto a plate.

4

Trim the silver skin from the pork, cut it into 1-inch medallions, press each one flat with your palm, and season with some of the salt and the pepper.

5

Drop the orzo into the boiling water and cook 8 to 9 minutes until just tender.

6

Heat half the oil in a 12-inch skillet over medium-high for 2 minutes, then add the zucchini with a pinch of salt and cook 4 minutes until golden.

7

Stir in most of the garlic for 30 seconds until fragrant, then tip the zucchini into a serving bowl.

8

Add the remaining oil to the skillet and sear the medallions undisturbed 3 minutes until a deep golden crust forms.

9

Flip and cook 2 to 3 minutes more until the center reads 145 F (63 C), then move the pork to a clean plate to rest 3 minutes.

10

Drain the orzo and return it to the warm pot with half the butter, the zucchini, Parmesan, parsley, and the last pinch of salt, and toss.

11

Lower the skillet heat to medium, add the shallot and remaining garlic, and cook 1 minute until soft.

12

Pour in the balsamic, broth, and honey, drain the capers and add them, and simmer 3 minutes, scraping the pan, until syrupy.

13

Swirl in the remaining butter off the heat, return the pork and its juices, and turn the medallions to coat.

14

Spoon the garlic orzo onto plates, top with the pork, and spoon over the balsamic-caper sauce.

Balsamic-Caper Pork Medallions with Garlic Orzo & Zucchini

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Balsamic-Caper Pork Medallions with Garlic Orzo & Zucchini

Ingredients Tap to check off

Instructions

More weeknight dinners

Never touch your screen with messy hands