Grilled Veal Or Pork Chops With Marsala Fig Sauce, Lemon-Ricotta Orzo, Celery And Mushroom Salad
Serves: 2
Terence Turner
1 January 1970
Based on User reviews:
44
Spice
55
Sweetness
53
Sourness
43
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
1
Salt450 g
Orzo2 tsps
Fennel Seed2 tsps
Ground Coriander2 cup
Marsala Wine6 tbsps
Extra-Virgin Olive Oil (divided)1.5 cups
Ricotta CheeseDirections:
1
Heat the water to a boil for pasta
2
Season the water with salt and cook pasta to al dente
3
Heads up: you will need to add 1 box of peas the last minute of cooking time to the water
4
Pat chops dry
5
Mix the grill seasoning, seeds and coriander and rub the mixture into the chops
6
Preheat oven to 375 degrees F
7
In a small pot over medium low heat combine the figs, Marsala and thyme
8
Season with some black pepper and gently reduce 15 minutes
9
Heat about 2 tablespoons of oil in a skillet over medium-high heat
10
When oil smokes, sear chops 2 minutes on each side and transfer to oven for 10 minutes
11
Slice the celery and mushrooms and combine with parsley
12
In a pasta bowl, combine the zest of 2 lemons with ricotta cheese, salt and pepper
13
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
14
Add peas to orzo, cook 1 minute
15
Drain the orzo and peas and add to the lemon ricotta
16
Toss to combine and adjust salt and pepper, to taste
17
Serve chops with figs on top and ricotta orzo and celery and mushroom salad along side