Breaded Pork Chops and Spring Vegetable Pilaf

Name: Breaded Pork Chops and Spring Vegetable Pilaf
Yield: 4
Ingredients: 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

Breaded Pork Chops and Spring Vegetable Pilaf was pinched from <a href="http://www.rachaelrayshow.com/recipe/13277_Breaded_Pork_Chops_and_Spring_Vegetable_Pilaf/index.html" target="_blank">www.rachaelrayshow.com.</a>

"4..."

INGREDIENTS

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4 bone-in pork chops, about 1/2-inch thick

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Salt and pepper

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Flour, for dredging

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2 large eggs, beaten

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1/2 cup fine breadcrumbs

•

1/2 cup grated Parmigiano-Reggiano cheese

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1/2 cup Panko breadcrumbs

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1 teaspoon ground fennel or fennel pollen

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1 teaspoon crushed red pepper flakes

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2 tablespoons chopped flat-leaf parsley

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2 cloves garlic, very finely chopped

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Zest of 1 lemon

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EVOO Extra Virgin Olive Oil, for shallow frying

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3 tablespoons butter

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1/2 cup linguine, broken into 1-inch pieces

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1 cup enriched white, long-grain rice

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2 cups chicken stock

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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

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