Crispy Pork with Lemon-Parmesan Orzo

[Feeds 4]

3 boneless pork chops

3 tbsp tapioca flour

1 4oz cup unsweetened applesauce + 2 tbsp water

2 cups Panko breadcrumbs

4-5 tbsp olive oil

Flakey sea salt, ground black pepper

1 cup whole wheat orzo pasta

1 frozen green peas

1.5 cups freshly grated Parmesan

Juice from 1/2 lemon (+extra to taste)

1/2 tsp salt

1/2 tsp pepper

1/8-1/4 tsp red pepper flakes (to desired level of heat)

Cut pork chops horizontally, into 1 inch thick pieces. Into three separate bowls add tapioca flour, applesauce + 2 tbsp water, and Panko breadcrumbs. Working one piece at a time, toss pork in tapioca flour and shake to remove excess. Then, dip into applesauce mixture and gently shake to remove excess. Roll in the Panko breadcrumbs and set on a small plate. Repeat until all pork chop pieces have been breaded. Heat olive oil in a nonstick skillet over medium-high heat. Once hot, add pork and cook 1.5-2 minutes per side (4 sides total) until golden brown. Work in batches, being sure not to over crowd the pan. Place on a paper towel lined plate. While hot, season generously with flakey sea salt and black pepper.

Meanwhile, boil water in a medium pot and add orzo pasta, cooking about 7 minutes. Add frozen peas and cook another 3 minutes. Set aside 1/4 cup of pasta water and strain orzo and peas. Return to pot and stir in Parmesan cheese, lemon juice, salt, pepper, red pepper flakes, and a splash of pasta water.

Serve with a sprinkle of extra freshly grated Parmesan and a lemon wedge on the side.