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Oregano Pork Chops & Fresh Tomato Pan Sauce
with Farro & Zucchini
40 MIN
+$0.95/serving
2 Servings
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.
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Dietary Information Wellness
This meal was designed in collaboration with nutritionists with your holistic health in mind.
Carb Conscious
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NutritionPER SERVING
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Calories600 Cals (est.)
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Please note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.
fresh
ingredients
Title
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2 Skin-On Steelhead Trout Fillets
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1 Zucchini
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2 Tbsps Crème Fraîche
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½ cup Semi-Pearled Farro
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1 Tbsp Capers
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4 oz Grape Tomatoes
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1 tsp Whole Dried Oregano
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2 cloves Garlic
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¼ cup Grated Parmesan Cheese
time-saving
tips & techniques
step-by-step
instructions
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.
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.
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!
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.
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.
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!
Tips from Home Chefs