Lemon Pork Chops with Orzo and Snow Peas


  • 1 large lemon, zested, reserving 2 tsp.
  • 1 1/4 cups panko crumbs
  • 2 Tbsp. fresh Italian parsley, chopped
  • 1 tsp. minced garlic
  • Ad
  • 2 eggs
  • 2 large boneless pork chops, pounded to even thickness
  • 1/4 cup extra virgin olive oil
  • 1 cup orzo
  • 2 Tbsp. extra virgin olive oil
  • 1 small shallot, minced
  • 5 oz. snow peas, quartered
  • salt and pepper, to taste
  • 1/4 cup fresh Parmesan, grated


Combine panko crumbs, parsley, non-reserved lemon zest, and garlic in a shallow bowl, and lightly beat the eggs in another shallow bowl.

Dip chops into the eggs then press to coat well in the panko crumb mixture.

Heat the 1/4 cup of olive oil in a large skillet on medium high heat; fry the chops until cooked through, about 4 minutes on each side, remove chops and keep warm.

Meanwhile, cook orzo al dente according to package instructions, drain, and set aside.

Heat the 2 tablespoons of olive oil and shallot in the same pork cooked skillet until softened, about 3 minutes. Add peas, reserved 2 teaspoons of lemon zest, cooked orzo, salt, and pepper and saute for 8 minutes on medium high heat, stirring occasionally.


Serve the orzo and peas topped with the pork chops and then sprinkle with Parmesan.

By Deeli from Richland, WA


May 20, 20110 found this helpful

Works well with chicken breasts too.

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