Italian Lemon-Breaded Pork Chops with Orzo & Peas

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!

Image of Italian Lemon Breaded Pork chops with orzo and peas
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  • Category Title Dinner

  • Cuisine Type American

  • Level Simple

Recipe By: Delallo



  • 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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