By Linda Gassenheimer, Tribune News Service

I came across bottled sangria at the market and was inspired by its fruity, spiced notes—perfect for pairing with tender pork loin chops. The sangria adds a subtle depth of flavor that complements the savory richness of the meat. To round out this early fall dinner, orzo, a rice-shaped past, is simmered with broccoli florets, making a quick, colorful side dish.

If sangria is not available, here’s a simple substitute that mimics some of the sangria flavor. Mix 1 cup red wine with 2 teaspoons ground cinnamon, and 1/4 cup orange juice.

One tablespoon ground ginger can be used instead of fresh ginger.

Assemble all ingredients.

Place water for orzo on to boil.

Start the pork chops.

When water comes to a boil add the orzo and, for the last 2 min

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