Grilled Veal or Pork Chops with Marsala Fig Sauce, Lemon-Ricotta Orzo, Celery and Mushroom Salad

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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 to 5 sprigs fresh thyme

Coarsely ground black pepper

6 tablespoons extra-virgin olive oil, divided

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

Parmigiano Reggiano, for shaving

1 box frozen peas

A handful of flat leaf parsley, finely chopped