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Lemon Pork Chops with Orzo and Snow Peas

Category Pork Chops


  • 1 large lemon, zested, reserving 2 tsp.
  • 1 1/4 cups panko crumbs
  • 2 Tbsp. fresh Italian parsley, chopped
  • 1 tsp. minced garlic
  • 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
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  • 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

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May 20, 20110 found this helpful

Works well with chicken breasts too.

Reply Was this helpful? Yes

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