Creamy Harissa Pork Orzo Skillet
Tender pork, orzo, spinach, and harissa simmer together in a creamy one-pan dinner with a smoky kick.
Prep: 10 · Cook: 30 · Total: 40 · Serves: 4 · Difficulty: Easy · Rating: 4.8/5 (211 reviews)
INSPIRED BY
This original skillet uses harissa for smoky depth and lets orzo absorb the savory broth around tender pork and fresh spinach.
Story
Casey reaches for a one-pan dinner when the evening needs comfort without a sink full of dishes. Orzo turns creamy as it simmers, harissa gives the pork a warm smoky edge, and spinach folds in at the end for color. Stir in the yogurt off the heat and the sauce stays smooth and spoonable. This is the kind of skillet that earns a spot in the weeknight notebook.
By Casey
Ingredients
- 1 pound boneless pork loin, cut into 1-inch pieces
- 1 tablespoon olive oil
- 1 teaspoon kosher salt, divided
- 1/2 yellow onion, diced
- 2 garlic cloves, minced
- 1 1/2 tablespoons harissa paste
- 1 cup dry orzo
- 2 1/2 cups low-sodium chicken broth
- 2 cups baby spinach
- 1/3 cup plain Greek yogurt
- 1 tablespoon lemon juice
- 2 tablespoons chopped parsley
Instructions
- Season the pork with 1/2 teaspoon salt, then heat the oil in a deep skillet over medium-high heat.
- Add the pork and cook for 5 minutes, turning occasionally, until browned; transfer it to a plate.
- Add the onion to the skillet and cook for 3 minutes until softened, then stir in the garlic and harissa for 30 seconds.
- Add the orzo, broth, and remaining salt, bring to a simmer, and cook for 12 minutes, stirring often.
- Return the pork and any juices to the skillet, fold in the spinach, and cook for 3 minutes until the pork is cooked through and the spinach wilts.
- Turn off the heat, stir in the yogurt and lemon juice, scatter with parsley, and serve.
Chef Tips
- Use a wide skillet so the orzo cooks evenly without sticking.
- Stir the orzo every few minutes as it absorbs the broth.
- Let the skillet cool for a minute before adding yogurt so it stays smooth.
- Mild harissa keeps the dish family friendly; hot harissa brings more heat.
Cook's Notes
- **Pork:** Cut the pieces evenly so they finish together.
- **Orzo:** Stir often while it absorbs the broth.
- **Harissa:** Start with mild paste and add more at the table if desired.
- **Yogurt:** Add it after the heat is off to prevent curdling.