Oregon Wine Country-Inspired Pork Chops & Farro with Sour Cherry Pan Sauce
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Oregon Wine Country-Inspired Pork Chops & Farro

with Sour Cherry Pan Sauce

30 MIN
2 Servings
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From the Test Kitchen

For eight weeks, we're exploring the country's culinary wonders right from the Blue Apron Test Kitchen! Seventh stop: Portland, where we’re drawing inspiration from all the bold flavors of its nearby wine country. The sauce for this dish highlights punchy verjus—made from the tart juice of unripened wine grapes—and cherries (another regional specialty), which cuts through the richness of our seared pork chops. To learn more about what inspired this dish, go to roadtrip.blueapron.com/portland.

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  • Nutrition
    PER SERVING
  • Calories
    730 Cals (est.)
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fresh
ingredients
Oregon Wine Country-Inspired Pork Chops & Farro with Sour Cherry Pan Sauce
Title
time-saving
tips & techniques
Farro
Butter
Broccoli
Verjus Rouge
Goat Cheese
How To: Hold a Chef's Knife
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Prepare the ingredients & start the sauce:
1 Prepare the ingredients & start the sauce:

Place an oven rack in the center of the oven, then preheat to 450°F. Fill a medium pot with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Halve the lemon crosswise; squeeze the juice into a bowl, straining out the seeds. Cut off and discard the bottom 1/2 inch of the broccoli stem; cut the broccoli into small florets. In a bowl, whisk together the verjus, sour cherry spread, and 1/4 cup of water. 

Cook & finish the farro:
2 Cook & finish 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. Add the cheese (crumbling before adding), lemon juice, and a drizzle of olive oil. Season with salt and pepper; stir to combine. Taste, then season with salt and pepper if desired. 

Roast the broccoli:
3 Roast the broccoli:

While the farro cooks, place the broccoli florets on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 14 to 16 minutes, or until tender when pierced with a fork. Remove from the oven.

Cook the pork:
4 Cook the pork:

While the broccoli roasts, pat the pork dry with paper towels; season with salt and pepper on both sides. In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned pork. 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 at least 5 minutes. 

Finish the sauce:
5 Finish the sauce:

While the pork rests, to the pan of reserved fond, add the sauce (carefully, as the liquid may splatter). Cook on medium-high, stirring frequently and scraping up any fond, 1 to 2 minutes, or until slightly thickened. Turn off the heat; stir in the butter until melted and combined. Taste, then season with salt and pepper if desired. 

Finish & serve your dish:
6 Finish & serve your dish:

Add the roasted broccoli to the pot of finished farro; stir to combine. Slice the rested pork crosswise. Serve the sliced pork over the finished farro and broccoli. Top the pork with the finished sauce. Enjoy!

Tips from Home Chefs

Oregon Wine Country-Inspired Pork Chops & Farro

Prepare the ingredients & start the sauce:
1 Prepare the ingredients & start the sauce:

Place an oven rack in the center of the oven, then preheat to 450°F. Fill a medium pot with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Halve the lemon crosswise; squeeze the juice into a bowl, straining out the seeds. Cut off and discard the bottom 1/2 inch of the broccoli stem; cut the broccoli into small florets. In a bowl, whisk together the verjus, sour cherry spread, and 1/4 cup of water. 

2 Cook & finish 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. Add the cheese (crumbling before adding), lemon juice, and a drizzle of olive oil. Season with salt and pepper; stir to combine. Taste, then season with salt and pepper if desired. 

Cook & finish the farro:
Roast the broccoli:
3 Roast the broccoli:

While the farro cooks, place the broccoli florets on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 14 to 16 minutes, or until tender when pierced with a fork. Remove from the oven.

4 Cook the pork:

While the broccoli roasts, pat the pork dry with paper towels; season with salt and pepper on both sides. In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned pork. 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 at least 5 minutes. 

Cook the pork:
Finish the sauce:
5 Finish the sauce:

While the pork rests, to the pan of reserved fond, add the sauce (carefully, as the liquid may splatter). Cook on medium-high, stirring frequently and scraping up any fond, 1 to 2 minutes, or until slightly thickened. Turn off the heat; stir in the butter until melted and combined. Taste, then season with salt and pepper if desired. 

6 Finish & serve your dish:

Add the roasted broccoli to the pot of finished farro; stir to combine. Slice the rested pork crosswise. Serve the sliced pork over the finished farro and broccoli. Top the pork with the finished sauce. Enjoy!

Finish & serve your dish:
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