Apple Cider-Honey Pork Chops with Roasted Shishito & Mushroom Farrotto
Chef Sam Kass

Apple Cider-Honey Pork Chops

with Roasted Shishito & Mushroom Farrotto

50 MIN
+$0.95/serving 2 Servings
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  • with Pork Chops
    includes 2 No Added Hormones, Antibiotic-Free, Certified Humane, Boneless, Center-Cut Pork Chops View recipe
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  • with Salmon & Vegetable Demi-Glace
    includes two 5-oz Sustainably Sourced Skin-On Salmon Fillets & Vegetable Demi-Glace
    Wellness
  • with Salmon & Vegetable Demi-Glace

    From the Test Kitchen

    We've partnered with public health advocate and chef Sam Kass to bring you recipes that showcase just how easy (and delicious) balanced eating can be. In this dish, tender pork chops are served alongside a hearty, comforting roasted mushroom and shishito farrotto.
    CLICK FOR RECIPE CARD

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    Dietary Information

    See nutrition facts for total fat, saturated fat, cholesterol, and sodium information

    Carb Conscious
    • Nutrition
      PER SERVING
    • Calories
      750 Cals (est.)
    View Full Nutrition
    Nutrition Label
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    fresh
    ingredients
    Apple Cider-Honey Pork Chops with Roasted Shishito & Mushroom Farrotto
    Title
    • 2 Skin-On Salmon Fillets
    • ½ cup Semi-Pearled Farro
    • 4 oz Mushrooms
    • 1 Shallot
    • ¼ cup Grated Parmesan Cheese
    • 3 oz Shishito Peppers
    • 2 cloves Garlic
    • 2 Tbsps Apple Cider Vinegar
    • 1 Tbsp Honey
    • 2 Tbsps Mascarpone Cheese
    • 1 Tbsp Verjus Blanc
    • 1 Tbsp Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)
    • 2½ Tbsps Vegetable Demi-Glace
    time-saving
    tips & techniques
    Prepare the ingredients & start the sauce
    1 Prepare the ingredients & start the sauce

    Remove the honey from the refrigerator to bring to room temperature. Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Peel and finely chop the shallot. Peel and roughly chop 2 cloves of garlic. Cut the mushrooms into bite-sized pieces. Cut off and discard the stems of the peppers; cut crosswise into 1-inch pieces. Thoroughly wash your hands, knife, and cutting board immediately after handling. In a bowl, combine the honey (kneading the packet before opening), demi-glace, and vinegar.

    Start the farro
    2 Start the farro

    In a medium pot, heat 2 teaspoons of olive oil on medium-high until hot. Add the chopped shallot and chopped garlic; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until softened. Add the farro. Cook, stirring frequently, 1 to 2 minutes, or until toasted and fragrant. Add the verjus (carefully, as the liquid may splatter). Cook, stirring frequently, 30 seconds to 1 minute, or until the liquid has cooked off. Carefully add 3 cups of water; season with salt and pepper. Heat to boiling on high. Once boiling, reduce the heat to medium-high and cook, stirring frequently, 24 to 26 minutes, or until the farro is tender and most of the liquid has cooked off. Turn off the heat; cover to keep warm.

    Roast the vegetables
    3 Roast the vegetables

    Meanwhile, line a sheet pan with foil. Place the mushroom pieces and pepper pieces on the foil. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 14 to 16 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

    Cook the fish
    4 Cook the fish

    Meanwhile, pat the fish dry with paper towels; season on the skinless side with salt, pepper, and enough of the spice blend to coat (you may have extra). In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned fish, skin side down. Cook 5 to 7 minutes, or until the skin is browned and crispy. Flip and cook 1 to 2 minutes, or until lightly browned and cooked through.* Leaving any browned bits (or fond) in the pan, transfer to two serving dishes.

    *The USDA recommends a minimum safe cooking temperature of 145°F for fish.

    Make the pan sauce
    5 Make the pan sauce

    To the pan of reserved fond, add the sauce (carefully, as the liquid may splatter); season with salt and pepper. Cook on medium-high, stirring frequently, 1 to 2 minutes, or until slightly thickened. Turn off the heat.

    Finish the farro & serve your dish
    6 Finish the farro & serve your dish

    To the pot of cooked farro, add the roasted vegetables, mascarpone, and half the parmesan. Season with salt and pepper; stir to combine. Taste, then season with salt and pepper if desired. Serve the cooked fish with the finished farro. Top the fish with the pan sauce. Garnish with the remaining parmesan. Enjoy!

    Tips from Home Chefs

    Prepare the ingredients & start the sauce
    1 Prepare the ingredients & start the sauce

    Remove the honey from the refrigerator to bring to room temperature. Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Peel and finely chop the shallot. Peel and roughly chop 2 cloves of garlic. Cut the mushrooms into bite-sized pieces. Cut off and discard the stems of the peppers; cut crosswise into 1-inch pieces. Thoroughly wash your hands, knife, and cutting board immediately after handling. In a bowl, combine the honey (kneading the packet before opening), demi-glace, and vinegar.

    2 Start the farro

    In a medium pot, heat 2 teaspoons of olive oil on medium-high until hot. Add the chopped shallot and chopped garlic; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until softened. Add the farro. Cook, stirring frequently, 1 to 2 minutes, or until toasted and fragrant. Add the verjus (carefully, as the liquid may splatter). Cook, stirring frequently, 30 seconds to 1 minute, or until the liquid has cooked off. Carefully add 3 cups of water; season with salt and pepper. Heat to boiling on high. Once boiling, reduce the heat to medium-high and cook, stirring frequently, 24 to 26 minutes, or until the farro is tender and most of the liquid has cooked off. Turn off the heat; cover to keep warm.

    Start the farro
    Roast the vegetables
    3 Roast the vegetables

    Meanwhile, line a sheet pan with foil. Place the mushroom pieces and pepper pieces on the foil. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 14 to 16 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

    4 Cook the fish

    Meanwhile, pat the fish dry with paper towels; season on the skinless side with salt, pepper, and enough of the spice blend to coat (you may have extra). In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned fish, skin side down. Cook 5 to 7 minutes, or until the skin is browned and crispy. Flip and cook 1 to 2 minutes, or until lightly browned and cooked through.* Leaving any browned bits (or fond) in the pan, transfer to two serving dishes.

    *The USDA recommends a minimum safe cooking temperature of 145°F for fish.

    Cook the fish
    Make the pan sauce
    5 Make the pan sauce

    To the pan of reserved fond, add the sauce (carefully, as the liquid may splatter); season with salt and pepper. Cook on medium-high, stirring frequently, 1 to 2 minutes, or until slightly thickened. Turn off the heat.

    6 Finish the farro & serve your dish

    To the pot of cooked farro, add the roasted vegetables, mascarpone, and half the parmesan. Season with salt and pepper; stir to combine. Taste, then season with salt and pepper if desired. Serve the cooked fish with the finished farro. Top the fish with the pan sauce. Garnish with the remaining parmesan. Enjoy!

    Finish the farro & serve your dish
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