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Fennel-Crusted Pork Chops & Fig Compote

with Sautéed Kale & Farro Salad

30-Minute Meal
  • Group Created with Sketch.
    25-35 mins
  • icon_serves Created with Sketch.
  • icon_cals Created with Sketch.
    Est. 780 calories
    Nutrition Label
    Nutrition Label
    Nutrition Label
    Nutrition Label

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, red, or dark green lacinato kale) and complements the pork’s ground fennel crust.


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Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

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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. 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.

Coat & cook the pork chops:
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 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 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.

Make the compote:
Cook the kale:
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 & plate your dish:

To the pot of cooked farro, add the cooked kale, crème fraîche, half the tarragon, and the remaining vinegar. 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!

Finish & plate your dish: