This may not look pretty but it was delicious. When I got home from Savannah my cupboards were bare so I worked with the things I could find. I browned the lean ground pork, then cooked the orzo in the same skillet with a dash of butter and olive oil til the orzo were brown. Then added chicken broth and covered the skillet until the orzo were done. Added the pork back along with a big handful of chopped sage from my herb garden and served it up with a sprinkle of Parmesan.
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