Even if it still feels a bit chilly outside this time of year, that doesn’t mean that we can’t dream of Spring with dishes like this one, right? Picture this: seared, thick pork or veal chops served with a warm spring pea salad made with crispy pancetta, scallions and lemon juice really does brighten up the dinner table.  And if there are no fresh spring peas in sight quite yet? Use sliced snap or snow peas instead.  Whichever meat you choose, whichever pea-variety you decide on, one thing is for sure: this dinner comes together in just about 25 minutes and is best when served with buttermilk mashed potatoes or even a nice white rice pilaf.

(To view this recipe, click on the blue title of the blog post above*)

Tagged: and pancetta, bacon, Dinner: Changing the Game, fresh herbs, green peas, lemon, lemon zest, Melissa Clark, pancetta, peas, pork chops, scallions, seared pork chops, seared veal chops, seared veal chops with peas, snap peas, veal, veal chops