About the Dish

4 ounces Orzo
8 ounces Pork Chops
1/4 cup All Purpose Flour
1 Apple
1/8 teaspoon Ground Cinnamon
1 Shallot
1 Lemon
3 pats Butter
2 teaspoons Capers
4 sprigs Parsley
Per Serving
Calories 570
Total Fat 22 g
Saturated Fat 10 g
Trans Fat 0 g
Cholesterol 95 mg
Sodium 530 mg
Total Carbohydrates 62 g
Dietary Fiber 5 g
Sugar 12 g
Protein 33 g
Cynthia Graubart

Cynthia Graubart is a food writer, James Beard Award winning cookbook author, speaker, former cooking show television producer, and most-recently the author of Sunday Suppers: Simple, Delicious Menus for Family Gatherings.

Named a Georgia Grown Executive Chef for 2017, Cynthia shares her passion for her home state and its bountiful produce and products with her audiences across many platforms. She and her husband, Cliff, who owns the Old New York Book Shop, regularly travel to Book Festivals and host book store owners as well as authors on a regular basis in their Atlanta home. They have a full bar always at the ready. "I never dreamt of writing recipes as a child, but from college and beyond, I wanted to help people get to the table. That’s where the magic happens. I love top-quality ingredients, proper technique and perfect execution of recipes, but the truth of the matter is that I want people to sit down together at the table and talk. The family table is so important. Just think about the magic that happens around a family table – from paying the bills on it, to doing school projects, to family holidays, planning weddings, and planning funerals. Sitting at it for dinner enriches our lives in the sharing and caring that is expressed during the meal." BOOKS: Sunday Suppers: Simple, Delicious Menus for Family Gatherings Chicken: a Savor the South Cookbook; Slow Cooking for Two; Slow Cooker Double Dinners for Two; Mastering the Art of Southern Vegetables; Mastering the Art of Southern Cooking; Southern Biscuits; The One-Armed Cook. AWARDS: James Beard Award Winner American Cooking 2013; Georgia Grown Executive Chef for 2017. PUBLICATIONS: American Baby; Atlanta Journal Constitution; Atlanta Magazine; Baby Talk; Chicago Tribune; Flavors; Georgia Trend; Lake Oconee Living; Local and Regional Parenting magazines; New York Times; Parents; Southern Living; Washington Post. To learn more about Cynthia, visit cynthiagraubart.com

Märzen (Oktoberfest Lager)

The ultimate celebration of craft beer in America takes place at the Great American Beer Festival in Denver, Colorado. In 2016, over 3,800 beers in a variety of styles were judged. In competition with beers from all across the country, Hi-Wire's Zirkusfest Oktoberfest Lager won the GABF gold medal for their traditional Märzen (Märzen is a traditional beer celebrating the start of the brewing season in Germany in March). Darker than a Vienna lager, Märzens bring nut flavors and a finished lager weight which will go well with the rich lemon butter piccata sauce and complement the apple sauté.

Friulano (Tocai Friulano), Italy

Piccata is lemon, parsley and butter, and these bright flavors will compete with everything else on the dish from browned pork chops to cinnamon sautéed apples. White, red and rose are all options, but for this dish I can’t help but go orange. If you haven’t had orange wine, don’t fret. It’s really just white wine that has been in contact with the skins (just like a red wine). The skins impart a golden copper or orange color and also give the wine some tannin, making it a white that drinks almost like a red. Look for nutty aromatics and wild tropical fruits that transition to citrus and sour peach on the palate. It’s not for everyone, but it sure is worth a try!


Fill a saucepan half full with about 6 cups water. Stir in 1 teaspoon kosher salt, and place over high heat. This is your orzo cooking water.
MISE EN PLACE • Peel and mince shallot. • Juice lemon. • Drain capers. • Quarter and core apple. Slice lengthwise into thin wedges. • Pick and chop parsley leaves.
• When water boils, add orzo. Cook, stirring occasionally, until pasta is tender but not mushy, 8-10 minutes. • Reserve 1/4 cup cooking liquid. • Drain orzo. Return to pan.
• Season pork on all sides with a total 1/4 teaspoon kosher salt. • On a plate, combine flour and 1/2 teaspoon black pepper. • Dredge pork chops in flour to coat.
• Place a skillet over medium heat. Add 1/2 teaspoon olive oil. When oil is hot, add chops. Cook without disturbing until lightly browned on bottom, 2-3 minutes. • Flip chops. Cook without disturbing until barely pink in the center, about 2 minutes. • Using tongs, stand chops with the fatty edges down. Cook until browned on edges, about 1 minute. • Transfer chops to a plate.
While chops cook: • Place a small saucepan over medium heat. Add 1 teaspoon olive oil. When oil is hot, add apple, cinnamon and 1/4 cup water. Cover pan. Cook until apple begins to become tender, about 4 minutes. • Remove cover, and reduce heat to low. Cook, stirring occasionally, until liquid is evaporated, 1-2 minutes.
• To pork skillet, add shallot and lemon juice. Cook, stirring and scraping, until shallot is translucent, about 1 minute. • Remove skillet from heat. Add butter and capers, and stir until butter is melted.
• Toss orzo with parsley. Divide between 2 plates. • Top with pork chops and sauce. • Serve with apple, and enjoy!