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Breaded Pork Chops and Spring Vegetable Pilaf

Breaded Pork Chops and Spring Vegetable Pilaf


  • 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


Pound the chops a bit to tenderize; season liberally with salt and pepper. Coat in the flour, egg and breadcrumbs combined with the cheese, herbs and lemon zest. Shallow fry in EVOO over medium to medium-high heat until deeply golden brown and cooked through. Keep warm in a low oven on a baking rack set on a baking sheet. Meanwhile, melt the butter in a saucepot; add the pasta and toast to deeply golden. Add the rice, stir in the stock and bring to boil. Reduce the heat to low; cover and cook for 15 minutes. Add the vegetables, stir, season with salt and pepper and cook for 3 minutes more. Fluff with a fork and serve alongside the chops and lemon wedges.