Fennel-Crusted Pork Chops & Fig Compote

with Sautéed Kale & Farro Salad

30 MIN

2 Servings

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From the Test Kitchen

We’re ushering in fall with a delicious compote—simply fruit stewed with a bit of sugar and liquid until it takes on a jammy consistency. Ours features dried Turkish figs, whose exceptional sweetness (balanced by a bit of vinegar) makes a perfect topping for pork chops. On the side, fresh tarragon lends its distinctive licorice flavor to a farro and kale salad (you may receive green curly, red, or dark green lacinato kale) and complements the pork’s ground fennel crust.

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Nutrition

PER SERVING
Calories

760 Cals (est.)

View Full Nutrition

fresh

ingredients

2 Boneless, Center-Cut Pork Chops
⅔ cup Semi-Pearled Farro
1 bunch Kale
1 bunch Tarragon
2 Tbsps Crème Fraîche
2 Tbsps Sugar
1 oz Dried Turkish Figs
1 Tbsp Red Wine Vinegar
1 Tbsp Pork Chop Spice Blend (All-Purpose Flour, Ground Fennel Seeds, & Ground Coriander)

time-saving

tips & techniques

step-by-step

instructions

Cook Along

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. Drain thoroughly and return to the pot. Set aside in a warm place.

2 Prepare the ingredients:

While the farro cooks, wash and dry the fresh produce. Finely chop the figs. Remove and discard the kale stems; roughly chop the leaves. Pick the tarragon leaves off the stems; discard the stems and roughly chop the leaves.

3 Coat & cook the pork chops:

While the farro continues to cook, place the spice blend on a plate. Pat the pork chops dry with paper towels; season with salt and pepper on both sides. Thoroughly coat the seasoned pork chops in the spice blend (tapping off any excess). In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the coated pork chops and cook 3 to 4 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.

4 Make the compote:

While the pork chops cook, in a small saucepan, combine the figs, sugar, a big pinch of salt, half the vinegar, and ¼ cup of water. Heat to boiling on high. Once boiling, reduce the heat to medium-high. Cook, stirring occasionally, 6 to 7 minutes, or until the figs have softened and the mixture is slightly thickened. Turn off the heat. Season with salt and pepper to taste.

5 Cook the kale:

While the pork chops rest, heat the pan of reserved fond on medium-high until hot. (If the pan seems dry, add a drizzle of olive oil.) Add the kale; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until slightly wilted. Add ¼ cup of water; cook, stirring occasionally and scraping up any fond from the bottom of the pan, 1 to 2 minutes, or until the kale has wilted and the water has cooked off. Turn off the heat. Season with salt and pepper to taste.

6 Finish the salad & plate your dish:

Add the cooked kale, crème fraîche, half the tarragon, and the remaining vinegar to the pot of cooked farro. Drizzle with olive oil and stir to combine; season with salt and pepper to taste. Divide the finished salad and rested pork chops between 2 dishes. Top the pork chops with the compote. Garnish with as much of the remaining tarragon as you’d like. Enjoy!