Comforting Pork and Orzo Pilaf: A Hall-of-Fame Pantry Dinner
Let’s be honest—sometimes the best dinners, like this Pork and Orzo Pilaf, don’t come from a recipe you planned all week. They come from what’s in the pantry, a little creativity, and in this case… a toddler with a fondness for prunes.
That’s how Chef Casey Corn’s Pork and Orzo Pilaf came to life—and thank goodness it did. This dish is hearty, cozy, and brimming with warm, aromatic spices. It just goes to show that California Prunes aren’t just for snacking or sweet dishes—they’re absolutely magical in savory meals, especially when paired with pork.
Why Prunes Belong in Your Dinner, Not Just Your Snack Drawer
Prunes add depth and subtle sweetness that balances the savoriness of the pork and richness of the buttered rice and orzo. They’re also:
- Fiber-rich and digestion-friendly (toddler-approved!)
- Packed with polyphenols for antioxidant benefits
- Naturally sweet—no added sugars needed
And when they cook down with paprika, garlic, and turmeric? The result is bold, complex, and way more interesting than your average weeknight pilaf.
This Orzo Pilaf is Pantry-Friendly, Family-Approved
What makes this dish so weeknight-wonderful is its flexibility. Aside from the pork and parsley, everything else is likely already in your kitchen. Got carrots instead of squash? Great. Need to use dried herbs instead of fresh? No problem.
The real stars—California Prunes, toasted grains, and deeply savory pork—do the heavy lifting. Lemon zest or pomegranate at the end adds just enough pop to keep every bite interesting.
Now, let’s get to the good part.
Why California Prunes?
California Prunes elevate this orzo pilaf dish from simple to seriously good. Their richness complements pork perfectly, and they melt into the pilaf as it cooks, leaving behind pockets of soft, sweet complexity.
Bonus: they’re sustainably grown, naturally sweet with no added sugar, and full of fiber and antioxidants—making them a wholesome ingredient you’ll reach for again and again.
Looking for more ways to cook with prunes?
Check out the California Prunes recipe library for fresh takes on familiar favorites—sweet, savory, and everything in between.
Pork and Orzo Pilaf
Equipment
- Heavy-bottomed pot with lid
- Cutting board & knife
- Measuring cups & spoons
- Ramekins or small bowls for prep
- Slotted spoon
- Large fork for fluffing
Ingredients
- 1½ cups long grain rice
- ½ yellow onion finely minced
- 4 garlic cloves minced
- 1-2 delicata squash seeded and cubed into ½-inch pieces
- ½ cup California Prunes quartered
- 1½ pounds pork ribeye chops or tenderloin cubed into ½-inch pieces
- 3 tsp kosher salt divided
- 4 TBSP extra virgin olive oil divided
- 2 TBSP unsalted butter
- ½ cup orzo
- 1 tsp paprika
- ¾ tsp onion powder
- ½ tsp turmeric
- 4½ cups chicken stock or less, depending on pork juices
- To taste: lemon zest
- To taste: fresh parsley chopped
Instructions
Prep the grains:
- Rinse the rice thoroughly to remove excess starch. Drain well and let dry.
Chop and prep:
- Mince the onion and garlic.
- Cube the squash and place in a bowl.
- Quarter the prunes.
- Cube the pork and season with 2 teaspoons kosher salt.
Brown the pork:
- Heat 1 TBSP olive oil in a heavy-bottomed pot over medium-high. Add pork and cook until browned, about 7–10 minutes. Remove with a slotted spoon and transfer any pan juices to a measuring cup.
Sauté aromatics:
- Lower heat to medium-low. Add remaining olive oil and butter. Once melted, stir in the onion and cook until softened, 5–7 minutes. Add garlic and cook another 2 minutes.
Toast the grains:
- Add rice and orzo to the pot. Increase heat to medium and toast for 5 minutes, stirring often, until grains are mostly translucent and fragrant.
Build the pilaf:
- Add squash, prunes, and pork back to the pot. Stir in paprika, onion powder, turmeric, and remaining 1 teaspoon salt. Mix well.
Add liquid:
- Using the pork juices, measure out 3½ cups total liquid, topping up with chicken stock as needed. Pour into the pot and stir.
Cook:
- Bring to a boil. Cover, reduce heat to low, and simmer for 25 minutes. Turn off the heat and let steam (still covered) for 10 minutes.
Finish and serve:
- Fluff with a large fork. Top with lemon zest and fresh parsley. For extra brightness, sprinkle with pomegranate seeds if desired.
Video
Nutrition
More Hearty Grain-Forward Meal Ideas to Try
Meet Chef Casey Corn
Casey Corn was born and raised in Santa Monica, CA. Casey attended Connecticut College where she found that her love of food could be explored academically. She graduated in 2010 after focusing her studies on food anthropology and writing her thesis on olive oil.
Since then, her love of traveling and food has taken her all over the world to live, learn and eat, from her hometown to New York, London, France, Southeast Asia, India and more. Casey attended Le Cordon Bleu, London, and received her diploma in Cuisine.
After working in kitchens in LA, Casey started her own culinary company, The Cornivore, and began working with Tastemade as a Tastemaker, starring in recipe videos and covering unique food experiences around the world for their social channels. She’s since worked with companies like Le Gruyere AOP, Sfoglini, Fulton Fish Market, Subway, Tabasco and more.
Now based in Atlanta, Georgia, Casey continues to work in development and consulting. You can also find her hosting Magnolia Network’s Recipe Lost & Found, streaming now on HBO Max.