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

Ingredients

• 4  pork chops bone-in
• 1  heart celery thinly sliced
• 16  figs dried coarsely chopped
• 2 teaspoons fennel seeds 
• 1 handful flat parsley finely chopped
• 1 cup flat leaf parsley leaves 
• 4 sprigs thyme leaves fresh
• 6 teaspoons grill seasoning 
• 2 teaspoons ground coriander 
• 4 servings coarsely ground pepper black
• 2  lemon zest divided
• 0.7 cup marsala wine 
• 6 tablespoons olive oil extra-virgin divided
• 0.5 pound orzo pasta 
• 4 servings parmigiano reggiano for shaving
• 1 box peas frozen
• 4 large portabella mushroom caps thinly sliced
• 1.5 cups ricotta cheese 
• 4 servings salt 

Equipment

• bowl
• frying pan
• oven
• pot
• grill

Directions

1. 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.
2. Pat chops dry.
3. Mix the grill seasoning, seeds and coriander and rub the mixture into the chops.
4. Preheat oven to 375 degrees F.
5. In a small pot over medium low heat combine the figs, Marsala and thyme. Season with some black pepper and gently reduce 15 minutes.
6. 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.
7. Slice the celery and mushrooms and combine with parsley.
8. In a pasta bowl, combine the zest of 2 lemons with ricotta cheese, salt and pepper.
9. 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.
10. Add peas to orzo, cook 1 minute.
11. Drain the orzo and peas and add to the lemon ricotta. Toss to combine and adjust salt and pepper, to taste.
12. Serve chops with figs on top and ricotta orzo and celery and mushroom salad along side.