Grilled Veal Or Pork Chops With Marsala Fig Sauce, Lemonricotta Orzo, Celery And Mushroom Salad

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Ingredients

  • Salt
  • 1/2 pound orzo
  • 4 (1 1/2-inch thick) bone-in veal or pork chops
  • 6 teaspoons grill seasoning
  • 2 teaspoons fennel seeds
  • 2 teaspoons ground coriander
  • 16 dried figs, coarsely chopped
  • 2/3 cup marsala wine
  • 4-5 sprigs fresh thyme
  • Coarsely ground black pepper
  • 6 tablespoons extra virgin olive oil (EVOO), divided
  • 1 heart celery, thinly sliced on an angle, 3-4 cups
  • 4 large portabella mushroom caps, thinly sliced
  • 1 cup flat leaf parsley leaves
  • 1 1/2 cups ricotta cheese
  • 2 lemons, zest and juice divided
  • Parmigianino Reggiano, for shaving
  • 1 box frozen peas
  • A handful of flat leaf parsley, finely chopped

Description

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