Caper-Butter Pork Chops & Farro Salad with Asparagus, Dried Cherries, & Goat Cheese

Caper-Butter Pork Chops & Farro Salad

with Asparagus, Dried Cherries, & Goat Cheese

55 MIN
4 Servings
Wellness at Blue Apron
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Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
Carb Conscious
These meals have 48g or less of net carbs (total carbs minus dietary fiber) per serving. They replace refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains.
600 Calories Or Less
Coming in at 600 calories or less per serving, these recipes are ideal for those choosing to monitor their caloric intake without sacrificing flavor. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
Wellness Grain
These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.
Pescatarian
These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.
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From the Test Kitchen

Tonight’s pork chops and grain salad reach restaurant-quality heights with the help of a simple pan sauce and a few delicious add-ins. For deeply savory results, we’re using the same pan to sear the pork chops and then make the sauce—which combines rich butter, bright verjus, briny capers, and fresh parsley. As for our salad, farro and spinach get pops of fruity and tangy flavor from dried cherries (rehydrated with a bit of warm water) and goat cheese.

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  • Nutrition
    PER SERVING
  • Calories
    670 Cals (est.)
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ingredients
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tips & techniques
Cook the farro:
1 Cook the farro:

Heat a medium pot of salted water to boiling on high. Once boiling, add the farro and cook, uncovered, 16 to 18 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot.

Prepare the ingredients & rehydrate the cherries:
2 Prepare the ingredients & rehydrate the cherries:

While the farro cooks, wash and dry the fresh produce. Peel and thinly slice the shallot. Cut off and discard the tough, woody stem ends of the asparagus; cut into ¼-inch-thick pieces on an angle, leaving the pointed tips intact. Peel and roughly chop the garlic. Roughly chop the parsley leaves and stems. In a bowl, combine the cherries and 2 tablespoons of warm water.

Cook the asparagus:
3 Cook the asparagus:

While the farro continues to cook, in a large, high-sided pan (or pot), heat 1 tablespoon of olive oil on medium-high until hot. Add the shallot; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until softened. Add the asparagus and garlic; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until softened. Turn off the heat and stir in half the verjus. Season with salt and pepper to taste. Transfer to the pot of cooked farro and stir to combine. Wipe out the pan.

Cook the spinach & finish the farro:
4 Cook the spinach & finish the farro:

In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the spinach; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until wilted. Transfer to the pot of cooked farro and asparagus. Add the cheese and rehydrated cherries (including any liquid from the bowl). Drizzle with olive oil and season with salt and pepper. Stir to thoroughly combine; season with salt and pepper to taste. Set aside in a warm place.

Cook the pork chops:
5 Cook the pork chops:

Rinse and wipe out the pan used to cook the spinach. Pat the pork chops dry with paper towels; season with salt and pepper on both sides. In the same pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned pork chops 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 plate and let rest for at least 5 minutes.

Make the sauce & serve your dish:
6 Make the sauce & serve your dish:

While the pork chops rest, to the pan of reserved fond, add the butter, remaining verjus, capers, and 3 tablespoons of water. Cook on medium-high, stirring constantly and scraping up any fond from the bottom of the pan, 30 seconds to 1 minute, or until thoroughly combined. Turn off the heat. Stir in half the parsley; season with salt and pepper to taste. Divide the finished farro and cooked pork chops among 4 dishes. Top the pork chops with any juices from the plate and the sauce. Garnish with the remaining parsley. Enjoy!

Tips from Home Chefs

1 Cook the farro:

Heat a medium pot of salted water to boiling on high. Once boiling, add the farro and cook, uncovered, 16 to 18 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot.

2 Prepare the ingredients & rehydrate the cherries:

While the farro cooks, wash and dry the fresh produce. Peel and thinly slice the shallot. Cut off and discard the tough, woody stem ends of the asparagus; cut into ¼-inch-thick pieces on an angle, leaving the pointed tips intact. Peel and roughly chop the garlic. Roughly chop the parsley leaves and stems. In a bowl, combine the cherries and 2 tablespoons of warm water.

Cook the asparagus:
3 Cook the asparagus:

While the farro continues to cook, in a large, high-sided pan (or pot), heat 1 tablespoon of olive oil on medium-high until hot. Add the shallot; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until softened. Add the asparagus and garlic; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until softened. Turn off the heat and stir in half the verjus. Season with salt and pepper to taste. Transfer to the pot of cooked farro and stir to combine. Wipe out the pan.

4 Cook the spinach & finish the farro:

In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the spinach; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until wilted. Transfer to the pot of cooked farro and asparagus. Add the cheese and rehydrated cherries (including any liquid from the bowl). Drizzle with olive oil and season with salt and pepper. Stir to thoroughly combine; season with salt and pepper to taste. Set aside in a warm place.

Cook the spinach & finish the farro:
Cook the pork chops:
5 Cook the pork chops:

Rinse and wipe out the pan used to cook the spinach. Pat the pork chops dry with paper towels; season with salt and pepper on both sides. In the same pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned pork chops 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 plate and let rest for at least 5 minutes.

6 Make the sauce & serve your dish:

While the pork chops rest, to the pan of reserved fond, add the butter, remaining verjus, capers, and 3 tablespoons of water. Cook on medium-high, stirring constantly and scraping up any fond from the bottom of the pan, 30 seconds to 1 minute, or until thoroughly combined. Turn off the heat. Stir in half the parsley; season with salt and pepper to taste. Divide the finished farro and cooked pork chops among 4 dishes. Top the pork chops with any juices from the plate and the sauce. Garnish with the remaining parsley. Enjoy!

Make the sauce & serve your dish:
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