Pork with Mozzarella and Tomato Sauce

This dish was one of the highlights of my cooking this week. My husband just raves about it!
It is very light and simple, but still satisfying and delicious. It is the perfect summer meal in my opinion. I just love to use the broiler too. It makes it so quick and easy to cook meats and fish, and melts cheese beautifully. I really think it is my favorite way to cook, even more so than grilling. Imagine that! I also have to say that the lemony orzo salad is delicious on its own. It is great cold the next day with the addition of some diced cucumber. So there you have it, make this dish!

Tomato sauce:
1 tablespoon extra-virgin olive oil
1 medium yellow onion, finely chopped
2 cloves garlic, minced
3 medium tomatoes, cut into wedges
salt and pepper to taste

Heat oil in a large skillet. Add onion and saute until translucent about 5 minutes. Add garlic and tomatoes, season with salt and pepper. Cook, breaking tomatoes up with a spoon, until sauce thickens about 10 minutes.

For the pork:
4-6 thin boneless pork chops
Olive oil
Salt and pepper to taste
10 ounces fresh Mozzarella, sliced
Chopped fresh basil for garnish

Heat broiler. Drizzle, a little oil on a rimmed baking sheet. Season pork with salt and pepper, arrange on sheet and broil 3-4 minutes. Remove sheet from oven. Flip the pork and top with the tomato sauce and Mozzarella. Broil for another 3 minutes. Garnish with fresh basil.

For the orzo salad:

1/2 lb. orzo pasta

1/4 cup extra-virgin olive oil

2 teaspoons grated lemon zest

plus 2 tablespoons lemon juice

2 -3 cups baby arugula

Salt and pepper to taste

Boil orzo in a large pot of salted water according to package instructions, drain.

Stir in olive oil, lemon zest and juice, and arugula. Season with salt and pepper.

Serve alongside pork.

Serves 4 (lightly)

(Recipe idea from Everyday Food, July 2012)