Cinnamon-Cumin Pork Chops and Orzo Salad with Eggplant, Mint, & Feta

All day yesterday I knew I wanted to make a peach and blackberry cobbler for dessert but was at a loss as to what to have for dinner. My co-worker Jessie then solved that problem for me by saying that she had never really had a good, juicy pork chop. I took that as a challenge and made these pork chops glazed with cinnamon, cumin, lemon juice, and olive oil seared in a hot, dry pan.

But the clincher of the meal was this orzo salad which is super adaptable (could use Israeli cous cous, substitute different cheeses, veggies, and herbs) and can be served hot or cold.

Orzo Salad with Eggplant, Mint, & Feta - serves 6
Olive oil
1 Tbsp. butter
Sea salt mix (sea salt with rosemary, tarragon, cinnamon, and red pepper flakes)
1 large eggplant, diced with skin on
1 medium zucchini, diced with skin on
1 box orzo
1/2 cup chicken or vegetable broth
1/2 large red onion (or one small), finely diced
2/3 cup zante currants
1 large bunch chopped fresh mint
Generous handful of crumbled feta cheese

Directions:
Toss diced eggplant with the sea salt mixture and a good amount of olive oil. Roast in a 375 oven for about 25 minutes. Cook orzo just shy of al dente as it will absorb more cooking liquids when the salad comes together. As the orzo is cooking, add 1 tbsp of olive oil and 1 tbsp of butter to a large, deep saute pan. Add diced zucchini and cool for about 5 minutes then add currants and broth, allowing the currants to plump a bit. Drain pasta and rinse well with cold water to stop the cooking process. Add pasta, raw onion, and eggplant to the saute pan and mix well. Transfer to serving dish and allow to cool a bit before finishing with the feta and mint.

Thanks friends!