Carb Conscious

Cajun-Style Pork & Farro Salad

with Spicy Sour Cream

30 MIN

2 Servings

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with Pork Chops

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 tangy hot sauce. You'll serve the pork over a hearty bed of farro studded with sweet corn and celery.
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Dietary Information

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

Carb Conscious 45g Of Protein Nutritionist's Pick

Nutrition

PER SERVING
Calories

610 Cals (est.)

View Full Nutrition

fresh

ingredients

2 Boneless, Center-Cut Pork Chops
½ cup Semi-Pearled Farro
2 ears 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 stalks Celery
1 Tbsp Hot Sauce
¼ cup Sour Cream

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. 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. In a separate bowl, combine the sour cream 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.

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 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.

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

4 Cook the vegetables

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; 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; 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 spicy sour cream. Garnish with the sliced green tops of the scallions. Enjoy!