Pork Chops & Calabrian Mayo with Warm Farro & Asparagus Salad
45g of Protein

Pork Chops & Calabrian Mayo

with Warm Farro & Asparagus Salad

40 MIN
4 Servings
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  • with Pork Chops

    From the Test Kitchen

    A side of warm farro salad, dressed in a citrusy salsa verde dressing, plus a topping of creamy mayo (mixed with a bit of Calabrian chile paste for a kick) bring flavorful contrast to this savory pork chop dish.
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    Dietary Information

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    Carb Conscious 45g Of Protein
    • Nutrition
      PER SERVING
    • Calories
      620 Cals (est.)
    View Full Nutrition
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    fresh
    ingredients
    Pork Chops & Calabrian Mayo with Warm Farro & Asparagus Salad
    Title
    • 4 Boneless, Center-Cut Pork Chops
    • 1 cup Semi-Pearled Farro
    • ¾ lb Asparagus
    • 2 Shallots
    • 4 oz Arugula
    • 1 oz Pickled Peppadew Peppers
    • 1 Lemon
    • ⅓ cup Salsa Verde
    • ¼ cup Mayonnaise
    • 1½ tsps Calabrian Chile Paste
    • 1 Tbsp Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)
    Prepare the ingredients & make the dressing
    1 Prepare the ingredients & make the dressing

    Fill a large pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Snap off and discard the tough, woody stem ends of the asparagus; cut crosswise into 2-inch pieces (keeping the pointed tips intact). Halve, peel, and thinly slice the shallots. Roughly chop the peppers. In a bowl, combine the mayonnaise and as much of the chile paste as you’d like, depending on how spicy you’d like the dish to be. Halve the lemon crosswise; squeeze the juice into a large bowl (straining out the seeds). Add the salsa verde; season with salt and pepper. Stir to combine.

    Cook the farro
    2 Cook the farro

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

    Cook the pork
    3 Cook the pork

    Meanwhile, pat the pork dry with paper towels; season on both sides with salt, pepper, and the spice blend. In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned pork. Cook 4 to 6 minutes per side for medium (the center may still be slightly pink), or until browned and cooked to your desired degree of doneness.* Leaving any browned bits (or fond) in the pan, transfer to a cutting board and let rest at least 5 minutes.

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

    Cook the vegetables
    4 Cook the vegetables

    In the pan of reserved fond, heat a drizzle of olive oil on medium-high until hot. Add the asparagus pieces and sliced shallots in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned; season with salt and pepper. Continue to cook, stirring occasionally, 3 to 4 minutes, or until softened. Turn off the heat.

    Make the farro salad & serve your dish
    5 Make the farro salad & serve your dish

    To the bowl of dressing, add the cooked farro, cooked vegetables, arugula, and a drizzle of olive oil. Season with salt and pepper; stir to combine. Slice the rested pork crosswise. Serve the sliced pork topped with the Calabrian mayo. Serve the farro salad on the side. Top the salad with the chopped peppers. Enjoy!

    Tips from Home Chefs

    Prepare the ingredients & make the dressing
    1 Prepare the ingredients & make the dressing

    Fill a large pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Snap off and discard the tough, woody stem ends of the asparagus; cut crosswise into 2-inch pieces (keeping the pointed tips intact). Halve, peel, and thinly slice the shallots. Roughly chop the peppers. In a bowl, combine the mayonnaise and as much of the chile paste as you’d like, depending on how spicy you’d like the dish to be. Halve the lemon crosswise; squeeze the juice into a large bowl (straining out the seeds). Add the salsa verde; season with salt and pepper. Stir to combine.

    2 Cook the farro

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

    Cook the farro
    Cook the pork
    3 Cook the pork

    Meanwhile, pat the pork dry with paper towels; season on both sides with salt, pepper, and the spice blend. In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned pork. Cook 4 to 6 minutes per side for medium (the center may still be slightly pink), or until browned and cooked to your desired degree of doneness.* Leaving any browned bits (or fond) in the pan, transfer to a cutting board and let rest at least 5 minutes.

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

    4 Cook the vegetables

    In the pan of reserved fond, heat a drizzle of olive oil on medium-high until hot. Add the asparagus pieces and sliced shallots in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned; season with salt and pepper. Continue to cook, stirring occasionally, 3 to 4 minutes, or until softened. Turn off the heat.

    Cook the vegetables
    Make the farro salad & serve your dish
    5 Make the farro salad & serve your dish

    To the bowl of dressing, add the cooked farro, cooked vegetables, arugula, and a drizzle of olive oil. Season with salt and pepper; stir to combine. Slice the rested pork crosswise. Serve the sliced pork topped with the Calabrian mayo. Serve the farro salad on the side. Top the salad with the chopped peppers. Enjoy!

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