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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. Here, tender pork chops are served with hearty farro—toasted and cooked slowly for rich flavor and texture similar to risotto.
14 green SmartPoints® per serving
14 blue SmartPoints® per serving
10 purple SmartPoints® per serving
To learn more about WW and SmartPoints® visit ww.com
Hey, Chef! Try these WW pro-tips: Skip adding salt during prep and cooking, and see nutrition info for sodium as packaged. Counting SmartPoints? Choose nonstick cooking spray (0 SmartPoints) instead of olive oil (1 SmartPoint per teaspoon) to coat your pan before heating.
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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), broth, and vinegar.
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, 2 to 3 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 4 cups of water; season with salt and pepper. Heat to boiling on high. Once boiling, reduce the heat to medium-high. Cook, stirring frequently, 27 to 29 minutes, or until the farro is tender and most of the liquid has cooked off. Turn off the heat; cover to keep warm.
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 15 to 17 minutes, or until tender when pierced with a fork. Remove from the oven.
Pat the pork dry with paper towels; season on both sides with salt, pepper, and the spice blend. In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned pork. Cook 4 to 6 minutes per side for medium (the center may still be slightly pink), or until browned and cooked to your desired degree of doneness.* Leaving any browned bits (or fond) in the pan, transfer to a cutting board and let rest at least 5 minutes.
*The USDA recommends a minimum safe cooking temperature of 145°F for pork.
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, 2 to 3 minutes, or until slightly thickened. Turn off heat.
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. Slice the rested pork crosswise. Serve the sliced pork with the finished farro. Top the pork with the pan sauce. Garnish with the remaining parmesan. Enjoy!
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