Step 1

In a very large deep skillet heat the olive oil and place the pork chop about 3 at a time in my skillet and lightly brown on each side. Remove and set aside.

Step 2

Add the pressed garlic and sliced oniions to the oil and saute until a tender. Pour the can of Ro tel into the pan.

Step 3

Add the 32 oz. of chicken broth, Italian seasoning, parsley, salt and pepper.

Step 4

Sprinkle the porkchops with the sage and salt and pepper to taste. Place into the pan cover and bring up to a boil. Remove the cover and let boil about 5min then reduce the heat to medium and allow to cook about 45 min Stir around the contents

Step 5

Add the 2 cups of orzo to the pan and stir good and stay with it stirring so the orzo doesn't stick. It takes about 9 to 10 minutes for the orzo to become tender and done.

Step 6

in a bowl mix the flower and cream together till smooth. Add some of the hot juice from the pan to the mixture and stir so want lump in the pan.

Step 7

Slowly add the mixture to the pan stirring constantly to mix into the pan and making sure it is smooth not lumpy. At this point just mix and stir until thicken making sure the orzo does not stick to the bottom and burn.

Step 8

You could use a dutch over to prepare this meal also I just had the large skillet and it all fit and came out just fine. It was so good and the picture does not show the porkchop up but it is there on the plate beside the orzo.