Pork Chops & Calabrian Mayo

with Warm Farro & Asparagus Salad

40 MIN

+$1.99/serving 4 Servings

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with Chicken Breasts

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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Nutrition

PER SERVING
Calories

610 Cals (est.)

View Full Nutrition

fresh

ingredients

4 Boneless, Skinless Chicken Breasts
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)

step-by-step

instructions

Cook Along

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.

3 Cook the chicken

Meanwhile, pat the chicken 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 chicken. Cook 6 to 9 minutes per side, or until browned and cooked through.* Leaving any browned bits (or fond) in the pan, transfer to a cutting board.

*The USDA recommends a minimum safe cooking temperature of 165°F for chicken.

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.

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 cooked chicken crosswise. Serve the sliced chicken topped with the Calabrian mayo. Serve the farro salad on the side. Top the salad with the chopped peppers. Enjoy!