Cajun-Style Pork & Farro Salad with Pepper Yogurt

Cajun-Style Pork & Farro Salad

with Pepper Yogurt

Group Created with Sketch. 30 min
Mediterranean Diet 600 Calories Or Less i
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    2 Servings
  • icon-nutrition Created with Sketch. Est. 600 Cals/serving
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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.
15 green SmartPoints® per serving
11 blue SmartPoints® per serving
7 purple SmartPoints® per serving
To learn more about WW and SmartPoints® visit ww.com
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ingredients
Cajun-Style Pork & Farro Salad with Pepper Yogurt
Title
  • 2 Boneless, Center-Cut Pork Chops
  • ½ cup Semi-Pearled Farro
  • 2 ears Of Corn
  • 1 Tbsp Cajun Spice Blend (Smoked Paprika, Ground Yellow Mustard, Onion Powder, Garlic Powder, Whole Dried Oregano, Whole Dried Thyme & Cayenne Pepper)
  • 2 Scallions
  • 2 cloves Garlic
  • 2 stalks Celery
  • 1 Tbsp Hot Sauce
  • 1 oz Sweet Piquante Peppers
  • ½ cup Tzatziki (Cucumber-Yogurt Sauce)
Cook the farro
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.

Prepare the ingredients
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. Halve the celery lengthwise, then thinly slice crosswise. Remove the husks and silks from the corn; cut the kernels off the cobs. In a bowl, combine the sliced celery and corn kernels. Roughly chop the peppers; place in a separate bowl. Add the tzatziki; season with salt and pepper. Stir to combine.

Cook the pork
3 Cook the pork

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. 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.

Cook the vegetables
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 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.

Finish the farro & serve your dish
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 finished farro topped with the sliced pork and pepper tzatziki. Garnish with the sliced green tops of the scallions. Enjoy!

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Cook the farro
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. Halve the celery lengthwise, then thinly slice crosswise. Remove the husks and silks from the corn; cut the kernels off the cobs. In a bowl, combine the sliced celery and corn kernels. Roughly chop the peppers; place in a separate bowl. Add the tzatziki; season with salt and pepper. Stir to combine.

Prepare the ingredients
Cook the pork
3 Cook the pork

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. 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 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.

Cook the vegetables
Finish the farro & serve your dish
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 finished farro topped with the sliced pork and pepper tzatziki. Garnish with the sliced green tops of the scallions. Enjoy!