Italian Lemon-Breaded Pork Chops with Orzo & Peas

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Pan-fried and breaded, these juicy pork chops are seasoned with tangy lemon, Italian parsley and garlic, then served up over a bed of orzo and peas. We top with Parmigiano-Reggiano for the perfect finish!

Ingredients:

Pork:

• 1 lemon, zested
• 1/2 cup Takashi breadcrumbs
• 1/2 cup DeLallo Plain Breadcrumbs
• 2 tablespoons fresh chopped flat-leaf parsley
• 1 teaspoon DeLallo Minced Garlic in Water
• 2 eggs
• 1/4 cup all-purpose flour
• 2 thin-cut porkchops, pounded flat
• 1/4 cup or more DeLallo Extra Virgin Olive Oil

Orzo:

• 1 cup DeLallo Orzo, cooked
• 2 tablespoons DeLallo Extra Virgin Olive Oil
• 1 shallot, minced
• 5 ounces, or 1/2 box, frozen green peas
• 1/4 cup fresh, chopped flat-leaf parsley
• Salt and pepper
• 1/4 cup grated Parmigiano-Reggiano

Directions:

Set aside 2 teaspoons of lemon zest for orzo dish. In a shallow bowl, combine breadcrumbs, parsley, lemon zest and garlic. In a separate shallow bowl, lightly beat 2 eggs to combine. Using flour, dust pork chops lightly, shaking off any excess. Dip chops into the eggs, then into the breadcrumb mixture. Coat well.

In a large saucepan, bring 5 cups of salted water to a boil. Once boiling, add orzo and cook for al dente texture. Drain and set aside.

Heat 1 inch of oil in a saucepan on medium-high heat. Fry pork chops until cooked through, about 4 minutes on each side. Depending on the thickness of the pork chops, cook time may vary. Remove pork and transfer to a paper towel-lined plate.

Heat 2 tablespoons of olive oil and shallot in saucepan until it softens, about 3 minutes. Add peas, parsley, reserved 2 teaspoons of lemon zest and cooked orzo. Salt and pepper to season. Sauté for 8 minutes on medium-high heat, stirring occasionally.

Serve pork chops atop a bed of orzo with peas. Sprinkle with Parmigiano-Reggiano.

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