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Grilled Veal or Pork Chops with Marsala Fig Sauce, Lemon-Ricotta Orzo, Celery and Mushroom Salad (Rachael Ray) Recipe

Grilled Veal or Pork Chops with Marsala Fig Sauce, Lemon-Ricotta Orzo, Celery and Mushroom Salad (Rachael Ray) Recipe

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Grilled Veal or Pork Chops with Marsala Fig Sauce, Lemon-Ricotta Orzo, Celery and Mushroom Salad (Rachael Ray)

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Ingredients:

Serving

salt
1/2 lb orzo
4 (1 1/2-inch thick) bone-in veal or pork chops
6 tsp grill seasoning
2 tsp fennel seeds
2 tsp ground coriander
16 dried figs, coarsely chopped
2/3 cup marsala wine
4 to 5 sprigs fresh thyme
coarsely ground black pepper
6 tbsp extra-virgin olive oil, divided
1 heart celery , thinly sliced on an angle , 3 to 4 cups
4 large portabella mushroom caps, thinly sliced
1 cup flat leaf parsley leaves
1 1/2 cups ricotta cheese
2 lemons , zest and juice divided
parmigianino reggiano, for shaving
1 box frozen peas
a handful of flat leaf parsley, finely chopped

Directions:

Heat the water to a boil for pasta. Season the water with salt and cook pasta to al dente. Heads up: you will need to add 1 box of peas the last minute of cooking time to the water.
Pat chops dry. Mix the grill seasoning, seeds and coriander and rub the mixture into the chops.
Preheat oven to 375 degrees F.
In a small pot over medium low heat combine the figs, Marsala and thyme. Season with some black pepper and gently reduce 15 minutes.
Heat about 2 tablespoons of oil in a skillet over medium-high heat. When oil smokes, sear chops 2 minutes on each side and transfer to oven for 10 minutes.
Slice the celery and mushrooms and combine with parsley.
In a pasta bowl, combine the zest of 2 lemons with ricotta cheese, salt and pepper.
Dress the celery and mushrooms with the juice of 2 lemons and 1/4 cup oil, season with salt and pepper and top with lots of shaved Parmesan.
Add peas to orzo, cook 1 minute. Drain the orzo and peas and add to the lemon ricotta. Toss to combine and adjust salt and pepper, to taste.
Serve chops with figs on top and ricotta orzo and celery and mushroom salad along side.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1102 Kcal (4614 kJ)
Calories from fat	463 Kcal
		% Daily Value*
Total Fat	51.44g	79%
Cholesterol	244.58mg	82%
Sodium	1273.88mg	53%
Potassium	925.16mg	20%
Total Carbs	68.73g	23%
Sugars	26.74g	107%
Dietary Fiber	14.8g	59%
Protein	85.05g	170%
Vitamin C	74mg	123%
Iron	13.5mg	75%
Calcium	448.7mg	45%

Amount Per 100 g
Calories	104.76 Kcal (439 kJ)
Calories from fat	44.01 Kcal
		% Daily Value*
Total Fat	4.89g	79%
Cholesterol	23.25mg	82%
Sodium	121.09mg	53%
Potassium	87.95mg	20%
Total Carbs	6.53g	23%
Sugars	2.54g	107%
Dietary Fiber	1.41g	59%
Protein	8.09g	170%
Vitamin C	7mg	123%
Iron	1.3mg	75%
Calcium	42.7mg	45%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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