Oregano Pork Chops & Fresh Tomato Pan Sauce with Farro & Zucchini

Oregano Pork Chops & Fresh Tomato Pan Sauce

with Farro & Zucchini

40 MIN
+$0.95/serving 2 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
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
This applies to meal kit recipes with 48g or less of net carbs (total carbs minus dietary fiber) per serving. Carb Conscious Add-ons contain 20g or less net carbs.
600 Calories Or Less
These meals contain 600 calories or less per serving. 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.
30g Of Protein
These meals contain 30g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
45g Of Protein
These meal kit recipes contain 45g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
Nutritionist's Pick
These meals are selected by Blue Apron’s Registered Dietitian Nutritionist. They are centered around nutritious and wholesome ingredients, featuring whole grains and fresh produce which provide fiber. They also contain moderate portions of dairy and lean protein while being mindful of saturated fat.
To view a recipe's full nutrition information, head to your Upcoming page at blueapron.com, click on a specific recipe, then head to the Nutrition tab and select 'View Full Nutrition.' Nutrition Facts Panels are available up to 1.5 weeks in advance
  • with Pork Chops
    includes 2 No Added Hormones, Antibiotic-Free, Certified Humane, Boneless, Center-Cut Pork Chops View recipe
    Wellness
  • with Steelhead Trout
    includes two 5-oz Sustainably Sourced Skin-On Steelhead Trout Fillets
    Wellness
  • with Steelhead Trout

    From the Test Kitchen

    To top oregano-spiced pork chops, we’re making a vibrant pan sauce with briny capers and fresh tomatoes, which we crush with a spoon as they cook to release their sweet natural juices. It’s perfect for serving atop a hearty bed of farro and sautéed zucchini, finished with a touch of smooth crème fraîche and parmesan cheese.
    CLICK FOR RECIPE CARD

    Get Plans

    Dietary Information

    Carb Conscious
    • Nutrition
      PER SERVING
    • Calories
      600 Cals (est.)
    View Full Nutrition
    Nutrition Label
    Download
    fresh
    ingredients
    Oregano Pork Chops & Fresh Tomato Pan Sauce with Farro & Zucchini
    Title
    • 2 Skin-On Steelhead Trout Fillets
    • 1 Zucchini
    • 2 Tbsps Crème Fraîche
    • ½ cup Semi-Pearled Farro
    • 1 Tbsp Capers
    • 4 oz Grape Tomatoes
    • 1 tsp Whole Dried Oregano
    • 2 cloves Garlic
    • ¼ cup Grated Parmesan Cheese
    time-saving
    tips & techniques
    Prepare the ingredients
    1 Prepare the ingredients

    Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Halve the zucchini lengthwise, then thinly slice crosswise. Peel and roughly chop 2 cloves of garlic. Halve the tomatoes. Roughly chop the capers.

    Cook the farro
    2 Cook the farro

    Add the farro to the pot of boiling water. Cook, uncovered, 18 to 20 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot.

    Cook the zucchini
    3 Cook the zucchini

    Meanwhile, in a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the sliced zucchini in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the chopped garlic; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until softened. Transfer to a plate. Cover with foil to keep warm. Wipe out the pan.

    Cook the fish
    4 Cook the fish

    Pat the fish dry with paper towels; season only on the skinless side with salt, pepper, and half the oregano. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned fish, skin side down. Cook 5 to 7 minutes, or until the skin is browned and crispy. Flip and cook 1 to 2 minutes, or until lightly browned and cooked through.* Leaving any browned bits (or fond) in the pan, transfer to a plate. 

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

    Make the sauce
    5 Make the sauce

    In the pan of reserved fond, heat a drizzle of olive oil on medium-high until hot. Add the halved tomatoes; season with salt and pepper. Cook, stirring frequently and pressing on the tomatoes with the back of a spoon, 1 to 2 minutes, or until slightly softened. Add the chopped capers and remaining oregano. Cook, stirring constantly, 30 seconds to 1 minute, or until combined. Add 1/2 cup of water (carefully, as the liquid may splatter). Season with salt and pepper. Cook, stirring constantly and scraping up any fond, 1 to 2 minutes, or until the sauce is thickened. Turn off the heat. Taste, then season with salt and pepper if desired.

    Finish the farro & serve your dish
    6 Finish the farro & serve your dish

    To the pot of cooked farro, add the cooked zucchini, crème fraîche, and half the cheese. Stir to combine. Taste, then season with salt and pepper if desired. Serve the finished farro topped with the cooked fish and sauce. Garnish with the remaining cheese. Enjoy!

    Tips from Home Chefs

    Prepare the ingredients
    1 Prepare the ingredients

    Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Halve the zucchini lengthwise, then thinly slice crosswise. Peel and roughly chop 2 cloves of garlic. Halve the tomatoes. Roughly chop the capers.

    2 Cook the farro

    Add the farro to the pot of boiling water. Cook, uncovered, 18 to 20 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot.

    Cook the farro
    Cook the zucchini
    3 Cook the zucchini

    Meanwhile, in a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the sliced zucchini in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the chopped garlic; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until softened. Transfer to a plate. Cover with foil to keep warm. Wipe out the pan.

    4 Cook the fish

    Pat the fish dry with paper towels; season only on the skinless side with salt, pepper, and half the oregano. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned fish, skin side down. Cook 5 to 7 minutes, or until the skin is browned and crispy. Flip and cook 1 to 2 minutes, or until lightly browned and cooked through.* Leaving any browned bits (or fond) in the pan, transfer to a plate. 

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

    Cook the fish
    Make the sauce
    5 Make the sauce

    In the pan of reserved fond, heat a drizzle of olive oil on medium-high until hot. Add the halved tomatoes; season with salt and pepper. Cook, stirring frequently and pressing on the tomatoes with the back of a spoon, 1 to 2 minutes, or until slightly softened. Add the chopped capers and remaining oregano. Cook, stirring constantly, 30 seconds to 1 minute, or until combined. Add 1/2 cup of water (carefully, as the liquid may splatter). Season with salt and pepper. Cook, stirring constantly and scraping up any fond, 1 to 2 minutes, or until the sauce is thickened. Turn off the heat. Taste, then season with salt and pepper if desired.

    6 Finish the farro & serve your dish

    To the pot of cooked farro, add the cooked zucchini, crème fraîche, and half the cheese. Stir to combine. Taste, then season with salt and pepper if desired. Serve the finished farro topped with the cooked fish and sauce. Garnish with the remaining cheese. Enjoy!

    Finish the farro & serve your dish
    Browse Steps
    1 of 6