Recipes Ingredients Meat & Poultry Pork Recipes Pork with Mozzarella and Tomato 3.0 (8) By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on May 16, 2017 Print Share Share Tweet Pin Email Prep Time: 30 mins Total Time: 40 mins Servings: 4 This is a satisfying pork and pasta dish you can make any time. Mix the arugula and pasta together with a lemony dressing. Ingredients Salt and pepper 1 pound orzo 6 tablespoons olive oil, divided 1 medium yellow onion, finely chopped Reserved tomato mixture, roughly chopped 11 pork cutlets (1 ½ pounds total) 10 ounces fresh mozzarella, sliced 2 teaspoons grated lemon zest plus 2 tablespoons juice 3 ounces baby arugula (3 cups) Directions In a large pot of boiling salted water, cook orzo according to package instructions; drain. Cover and refrigerate one-quarter for Corn Chowder with Zucchini and Orzo. In a medium saucepan, heat 1 tablespoon oil over medium-high. Add onion and saute until translucent, 5 minutes. Add tomato mixture and cook, breaking it up with a spoon, until sauce thickens, 10 minutes. Heat broiler. Drizzle 1 tablespoon oil on a rimmed baking sheet. Season pork with salt and pepper, arrange on sheet, and broil 3 minutes. Remove sheet from broiler. Flip pork; top with tomato sauce and mozzarella. Broil until pork is cooked through, 3 minutes. Cover and refrigerate 3 cutlets for Zesty Pork Sandwiches. Stir remaining 1/4 cup oil, lemon zest and juice, and arugula into remaining orzo and season with salt and pepper. Serve alongside pork. Cook's Notes Take this shortcut: Save some pork and orzo for super-speedy Corn Chowder with Zucchini and Orzo and Zesty Pork Sandwiches. Print