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

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Rachael Ray on Food Network
Nutrition per serving    (USDA % daily values)
CAL
1260
FAT
146%
CHOL
56%
SOD
48%

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Ingredients for 4 servings

6 teaspoons grill seasoning

16 dried figs, coarsely chopped

2 teaspoons ground coriander

1 heart celery, thinly sliced on an angle, 3 to 4 cups

1 cup flat leaf parsley leaves

4 large portabella mushroom caps, thinly sliced

4 to 5 sprigs fresh thyme

2 teaspoons fennel seeds

1 1/2 cups ricotta cheese

2/3 cup marsala wine

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

2 lemons, zest and juice divided

1/2 pound orzo

A handful of flat leaf parsley, finely chopped

Coarsely ground black pepper

1 box frozen peas

6 tablespoons extra-virgin olive oil, divided

Salt

Parmigianino Reggiano, for shaving

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