Apple Cider-Honey Pork Chops

with Roasted Shishito & Mushroom Farrotto

55 MIN

+$2.45/serving 4 Servings

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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. Here, tender pork chops are served with hearty farro—toasted and cooked slowly for rich flavor and texture similar to risotto.
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

660 Cals (est.)

View Full Nutrition

fresh

ingredients

4 Skin-On Salmon Fillets
1 cup Semi-Pearled Farro
½ lb Mushrooms
2 cloves Garlic
1 Shallot
¼ cup Grated Parmesan Cheese
6 oz Shishito Peppers
2 Tbsps Apple Cider Vinegar
2 Tbsps Honey
1 Tbsp Verjus Blanc
¼ cup Mascarpone Cheese
1 Tbsp Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)
2½ Tbsps Vegetable Demi-Glace

time-saving

tips & techniques

step-by-step

instructions

Cook Along

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), broth, 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, 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.

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 15 to 17 minutes, or until tender when pierced with a fork. Remove from the oven.

4 Cook the fish

Pat the fish dry with paper towels; season on the skinless side 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 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 four serving dishes.

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

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, 2 to 3 minutes, or until slightly thickened. Turn off 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!