Breaded Pork Chops and Spring Vegetable Pilaf

Aired April 27, 2012

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 chopped flat-leaf parsley
2 cloves garlic, very finely chopped
Zest of 1 lemon
EVOO Extra Virgin Olive Oil, 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 to 4 scallions or spring onions, thinly sliced
Lemon wedges, for serving

Pound chops a bit to tenderize; season liberally with salt and pepper. Coat in flour, egg, and breadcrumbs combined with cheese, herbs, garlic 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 butter in saucepot, add pasta and toast to deeply golden. Add rice, stir in stock and bring to boil. Reduce heat to low, cover and cook 15 minutes. Add vegetables, stir, season with salt and pepper and cook 3 minutes more. Fluff with a fork and serve alongside chops and lemon wedges.

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