Oregano Pork Chops & Fresh Tomato Pan Sauce
with Farro & Zucchini
Ingredients
- 2 Tbsp Chime Fraiche
- 1/2 cup Grated Parmesan Cheese
- 1 tsp Whole Dried Oregano
- 2 cloves Garlic
- 1 Tbsp Capers
- 1/4 oz Grape Tomatoes
- 2 Boneless Center Cut Pork Chops
- 1/2 cup Semi-Pearled Farro
- 1 Zucchini
From your pantry:
Instructions
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Cook the pork
Pat the pork dry with paper towels; season with salt and pepper on both sides. In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high. Add the seasoned pork and cook 3 to 4 minutes per side, or until browned and cooked through (an internal temperature of 145°F). Transfer to a cutting board; let rest at least 5 minutes.
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Make the sauce
While the pork cooks, in a small pot, combine the tomatoes, capers, and as much of the red pepper flakes as you'd like, depending on how spicy you'd like the dish to be. Cook on medium-high, stirring frequently, 3 to 4 minutes, or until the tomatoes have burst and the liquid is slightly thickened. Turn off the heat and season with salt and pepper to taste.
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Prepare the ingredients
Meanwhile, wash and dry the fresh produce. Peel and roughly chop 2 cloves of garlic. Halve the lemon crosswise. Cut the mozzarella into small pieces.
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Cook the farro
In a medium pot, heat a drizzle of olive oil on medium-high until hot. Add the chopped garlic; cook, stirring constantly, 30 seconds to 1 minute, or until fragrant. Add the farro and cook, stirring frequently, 1 to 2 minutes, or until lightly toasted. Add the broth (carefully, as the liquid may splatter) and season with salt and pepper; stir to combine. Heat to boiling on high. Once boiling, reduce the heat to medium. Cook, stirring occasionally, 18 to 20 minutes, or until the farro is tender and creamy. Turn off the heat.
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Finish the farro & serve your dish
To the pot of cooked farro, add the juice of 2 lemon halves, finished sauce, and mozzarella pieces; stir to combine. Taste, then season with salt and pepper if desired. Slice the cooked pork crosswise. Serve the finished farro topped with the sliced pork. Enjoy!
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Cook the zucchini
Meanwhile, in a large pan, heat a drizzle of olive oil on medium-high until hot. Add the sliced zucchini in an even layer; cook, without stirring, 2 to 3 minutes, or until lightly browned. Season with salt and pepper. Continue to cook, stirring frequently, 1 to 2 minutes, or until softened. Transfer to a plate and cover with foil to keep warm.
Contains: Wheat, Milk
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