Cajun-Style Pork & Farro Salad

with Pepper Yogurt

30 MIN

11 SmartPoints®

2 Servings

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From the Test Kitchen

To contrast the bold, vibrant flavors of Cajun cuisine featured in this dish, we’re topping seared pork with a combo of creamy yogurt mixed with piquante peppers—a pickled variety beloved for their tangy-sweet flavor and vivid red color.

This recipe was created in partnership with the wellness experts at WW. To learn more about WW and SmartPoints® visit ww.com

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Nutrition

PER SERVING
Calories

560 Cals (est.)

View Full Nutrition

fresh

ingredients

2 Boneless, Center-Cut Pork Chops
½ cup Semi-Pearled Farro
2 ears Of Corn
2 Scallions
2 cloves Garlic
2 stalks Celery
1 Tbsp Hot Sauce
1 oz Sweet Piquante Peppers
½ cup Plain Nonfat Greek Yogurt
1 Tbsp Cajun Spice Blend (Smoked Paprika, Ground Yellow Mustard, Onion Powder, Garlic Powder, Whole Dried Oregano, Whole Dried Thyme & Cayenne Pepper)

step-by-step

instructions

Cook Along

1 Cook the farro:

Fill a medium pot 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:

While the farro cooks, 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. Halve the celery lengthwise, then thinly slice crosswise. Remove any husks and silks from the corn; cut the kernels off the cobs. Combine in a bowl. Roughly chop the peppers; place in a bowl. Add the yogurt; season with salt and pepper. Stir to combine.

3 Cook the pork:

While the farro continues to cook, pat the pork dry with paper towels; season on both sides with salt, pepper, and enough of the spice blend to coat (you may have extra). In a medium pan (nonstick, if you have one), heat 1 teaspoon of olive oil on medium-high until hot. Add the seasoned pork and cook 4 to 6 minutes per side, or until browned and cooked through. 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 1/2 teaspoon 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 occasionally, 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. Slice the rested pork crosswise. Serve the sliced pork over the finished farro. Top the pork with the pepper yogurt. Garnish with the sliced green tops of the scallions. Enjoy!