Cajun-Style Pork & Farro Salad

with Pepper Sour Cream

30 MIN

4 Servings

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From the Test Kitchen

To contrast the bold, vibrant flavors of the Cajun spice blend featured in this dish, we’re topping seared pork with a combo of sour cream and peppadew peppers—a pickled variety beloved for their tangy-sweet flavor and vivid red color.
4-12 PersonalPoints range per serving
To learn more about WW's Points program, 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 PersonalPoints? Choose nonstick cooking spray (0 PersonalPoints) instead of olive oil (1 PersonalPoint per teaspoon) to coat your pan before heating.
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Dietary Information

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

Carb Conscious 600 Calories or Less

Nutrition

PER SERVING
Calories

550 Cals (est.)

View Full Nutrition

fresh

ingredients

4 Boneless, Center-Cut Pork Chops
1 cup Semi-Pearled Farro
4 ears Of Corn
2 Scallions
2 cloves Garlic
4 stalks Celery
2 Tbsps Hot Sauce
1 oz Pickled Peppadew Peppers
½ cup Sour Cream
1 Tbsp Cajun Spice Blend (Smoked Paprika, Ground Yellow Mustard, Onion Powder, Garlic Powder, Whole Dried Oregano, Whole Dried Thyme & Cayenne Pepper)

time-saving

tips & techniques

step-by-step

instructions

Cook Along

1 Cook the farro

Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Once boiling, add the farro and cook, uncovered, 18 to 20 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot.

2 Prepare the ingredients

Meanwhile, wash and dry the fresh produce. Thinly slice the scallions, separating the white bottoms and hollow green tops. Peel and roughly chop 2 cloves of garlic. Small dice the celery. Remove any husks and silks from the corn; cut the kernels off the cobs. In a bowl, combine the diced celery and corn kernels. Roughly chop the peppers; place in a separate bowl. Add the sour cream; season with salt and pepper. Stir to combine.

3 Cook the pork

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 a drizzle 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.

4 Cook the vegetables

While the pork rests, in the pan of reserved fond, heat a drizzle of olive oil on medium-high until hot. Add the sliced white bottoms of the scallions and chopped garlic; season with salt and pepper. Cook, stirring constantly, 30 seconds to 1 minute, or until slightly softened. Add the prepared celery and corn; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until lightly browned. Turn off the heat.

5 Finish the farro & serve your dish

To the pot of cooked farro, add the cooked vegetables and as much of the hot sauce as you’d like, depending on how spicy you’d like the dish to be; season with salt and pepper. Stir to combine. Taste, then season with salt and pepper if desired. Slice the rested pork crosswise. Serve the finished farro topped with the sliced pork and pepper sour cream. Garnish with the sliced green tops of the scallions. Enjoy!