Lemon Pork Chops with Orzo and Snow Peas

Ingredients:

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

Directions:

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