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Grilled Veal Or Pork Chops With Marsala Fig Sauce, Lemon-Ricotta Orzo, Celery And Mushroom Salad

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Rachael Ray
Related tags
main-dish salad nut free labor day dinner italian
Nutrition per serving    (USDA % daily values)
CAL
1262
FAT
146%
CHOL
56%
SOD
49%

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Ingredients for 4 servings

Salt

1/2 pound orzo

4 (1 1/2-inch thick) bone-in veal or pork chops

6 teaspoons grill seasoning

2 teaspoons fennel seeds

2 teaspoons ground coriander

16 dried figs, coarsely chopped

2/3 cup marsala wine

4-5 sprigs fresh thyme

Coarsely ground black pepper

6 tablespoons extra virgin olive oil (EVOO), divided

1 heart celery, thinly sliced on an angle, 3-4 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

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