Breaded Pork Chops And Spring Vegetable Pilaf

Ingredients

  • 4 bone-in pork chops, about 1/2-inch thick
  • Salt and pepper
  • Flour, for dredging
  • 2 large eggs, beaten
  • 1/2 cup fine breadcrumbs
  • 1/2 cup grated Parmigiano Reggiano cheese
  • 1/2 cup panko breadcrumbs
  • 1 teaspoon ground fennel or fennel pollen
  • 1 teaspoon crushed red pepper flakes
  • 2 tablespoons flat leaf parsley, chopped
  • 2 cloves garlic, very finely chopped
  • Zest of 1 lemon
  • Extra virgin olive oil (EVOO), for shallow frying
  • 3 tablespoons butter
  • 1/2 cup linguine, broken into 1-inch pieces
  • 1 cup enriched white long-grain rice
  • 2 cups chicken stock
  • 1 cup blanched, thin green beans or asparagus, sliced into 1-inch pieces on angle
  • 1/2 cup shelled peas or defrosted peas
  • 3-4 scallions or spring onions, thinly sliced
  • Lemon wedges, for serving

Description

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