Seared Pork Chops & Plum Salsa
with Corn, Kale & Farro Salad
Ingredients
- 2 Boneless, Center-Cut Pork Chops
- 1/2 Cup Semi-Pearled Farro
- 2 Scallions
- 1 Bunch Kale
- 1 Ear Corn
- 1 Plum
From your pantry: 2 Tablespoons Balsamic Vinegar, 2 Tablespoons Butter, 2 Tablespoons Sliced Almonds
Instructions
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Cook the farro:
Heat a large pot of salted water to boiling on high. Once boiling, add the farro and cook, uncovered, 16 to 18 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot.
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Prepare the ingredients:
While the farro cooks, wash and dry the fresh produce. Remove and discard the husks and silks of the corn. Cut the corn kernels off the cob; discard the cob. Cut off and discard the root ends of the scallions; thinly slice the scallions, separating the white bottoms and green tops. Remove and discard the kale stems; finely chop the leaves. Pit and small dice the plum.
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Cook the vegetables & make the farro salad:
While the farro continues to cook, in a large pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the corn and white bottoms of the scallions; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until lightly softened. Add the kale and ¼ cup of water; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until the kale has wilted and the water has cooked off. Transfer to the pot of cooked farro. Add the almonds, half the vinegar and a drizzle of olive oil. Stir to combine; season with salt and pepper to taste. Rinse and wipe out the pan.
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Cook the pork chops:
Pat the pork chops dry with paper towels; season with salt and pepper on both sides. In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned pork chops and cook 3 to 4 minutes per side, or until browned and cooked through. Transfer to a plate, leaving any browned bits (or fond) in the pan. Set the cooked pork chops aside in a warm place; let rest for at least 5 minutes.
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Make the pan sauce:
While the pork chops rest, add the remaining vinegar and ¼ cup of water to the pan of reserved fond. Cook on medium-high, stirring frequently and scraping up any browned bits from the bottom of the pan, 1 to 2 minutes, or until the liquid is reduced in volume by about half. Add the butter and cook, stirring constantly, 30 seconds to 1 minute, or until thoroughly combined. Remove from heat; season with salt and pepper to taste.
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Make the plum salad & plate your dish:
While the pork chops continue to rest, in a medium bowl, combine the plum and half the green tops of the scallions. Drizzle with olive oil and add to coat; season with salt and pepper to taste. Divide the farro salad and rested pork chops between 2 plates. Top the pork chops with the plum salad and a few spoonfuls of the pan sauce. Garnish with the remaining green tops of the scallions. Enjoy!
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