• 4 bone-in pork chops, about 1/2-inch thick
• Salt and pepper
• Flour, for dredging
• 2 large eggs, beaten
• 1/2 cup fine breadcrumbs
• 1/2 cup grated Parmigiano Reggiano cheese
• 1/2 cup panko breadcrumbs
• 1 teaspoon ground fennel or fennel pollen
• 1 teaspoon crushed red pepper flakes
• 2 tablespoons flat leaf parsley, chopped
• 2 cloves garlic, very finely chopped
• Zest of 1 lemon
• Extra virgin olive oil (EVOO), for shallow frying
• 3 tablespoons butter
• 1/2 cup linguine, broken into 1-inch pieces
• 1 cup enriched white long-grain rice
• 2 cups chicken stock
• 1 cup blanched, thin green beans or asparagus, sliced into 1-inch pieces on angle
• 1/2 cup shelled peas or defrosted peas
• 3-4 scallions or spring onions, thinly sliced
• Lemon wedges, for serving

Pound the chops a bit to tenderize; season liberally with salt and pepper. Coat in the flour, egg and breadcrumbs combined with the cheese, herbs and lemon zest. Shallow fry in EVOO over medium to medium-high heat until deeply golden brown and cooked through. Keep warm in a low oven on a baking rack set on a baking sheet.


Meanwhile, melt the butter in a saucepot; add the pasta and toast to deeply golden. Add the rice, stir in the stock and bring to boil. Reduce the heat to low; cover and cook for 15 minutes. Add the vegetables, stir, season with salt and pepper and cook for 3 minutes more. Fluff with a fork and serve alongside the chops and lemon wedges.

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