Wash hands with soap and water. Wash and dry produce. Peel, seed, and chop cucumber, and chop tomatoes. Remove root ends and wilted parts of the green onions, then chop. Add vegetables to a large bowl.

Bring a large pot of water to a boil over high heat. Cook orzo according to package instructions. Strain and set aside.

Lay the pork chops on a plate and season both sides with spice blend, and salt and pepper (always wash hands before and after handling raw meat).

Heat a little oil in a large skillet over medium-high heat. Cook the pork chops until browned on each side and cooked through (see notes on temperature). Remove the pork chops to a clean plate and cover with foil.

Return the skillet to the heat. Add the garlic and cook for 30 seconds. Add the broth and stir up the browned bits from the bottom of the pan, until sauce is reduced. Remove from heat and stir in 2 tbs butter (or oil).

To the bowl of vegetables, add the orzo and stir. Drizzle with the red wine vinegar and olive oil packets, then season with salt and pepper. Add the feta (if desired) and toss to combine.

Divide the orzo salad and pork chops between 4 plates. This recipe makes 4 servings. Refrigerate leftovers within 2 hours.