Wash and dry all produce. Preheat oven to 425 degrees. Halve, peel, and cut onion into wedges. Dice a wedge or two until you have 3 TBSP diced onion. Peel carrot, then thinly slice on a diagonal. Trim and discard woody bottoms from asparagus. Finely chop parsley. Zest lemon until you have 1/2 tsp zest, then cut into halves.

In a small bowl, combine panko, Parmesan, dried thyme, half the parsley, salt, and pepper. On a plate or in a shallow bowl, mix flour with a pinch of salt and pepper. Heat a drizzle of oil in a small pot over medium high heat. Add diced onion and cook until softened, 1-2 minutes.

Add 3/4 cup water and a pinch of salt to pot. Bring to a boil, then add rice. Cover, lower heat, and reduce to a simmer. Cook until tender, 15-20 minutes. Meanwhile, toss asparagus, carrot, onion wedges, and a large drizzle of oil on a baking sheet. Season with salt and pepper. Roast in oven until lightly browned, about 20 minutes.

Coat pork chops in flour mixture, shaking off excess. Place on a second baking sheet. Brush mustard onto tops of pork chops. Press panko mixture into mustard to adhere. Roast in oven until cooked to desired doneness, 15-18 minutes. Let rest 3 minutes after removing from oven.

While pork roasts, bring 1/2 cup water, demi-glace, and a squeeze of lemon juice to a gentle boil in a medium pan. Let reduce by half, 3-4 minutes. Remove from heat and stir in 1 TBSP butter until melted. Season with salt and pepper.

Fluff rice with a fork, then stir in remaining parsley, a squeeze of lemon juice, and lemon zest. Season with salt and pepper. Divide between plates and top each with veggies and a pork chop. Spoon sauce over everything. Cut any remaining lemon into wedges and serve on the side for squeezing over.