Pork Chops & Peach Pan Sauce

with Green Bean & Sweet Pepper Farro

45 MIN

12 SmartPoints®

2 Servings

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From the Test Kitchen

This hearty dish showcases one of our favorite seasonal fruits: sweet, fragrant peach, which we’re cooking alongside fresh shallot, savory bone broth, and a splash of white wine vinegar to create the delectable sauce for seared pork chops. We’re pairing it with a simple side of toothsome farro tossed with vibrant sautéed vegetables.

This recipe was created in partnership with the wellness experts at WW. To learn more about WW and SmartPoints® visit ww.com

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Nutrition

PER SERVING
Calories

560 Cals (est.)

View Full Nutrition

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1 Cook the farro:

Fill a medium pot with salted water; cover and heat to boiling on high. Once boiling, add the farro. Cook, uncovered, 18 to 20 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot. Cover to keep warm.

2 Prepare the ingredients:

While the farro cooks, wash and dry the fresh produce. Cut the green beans into 1-inch pieces. Cut off and discard the stems of the peppers; remove the cores. Halve lengthwise, then thinly slice crosswise. Pit and medium dice the peach. Peel and thinly slice the shallot.

3 Cook the pork:

While the farro continues to cook, 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 1/2 teaspoon 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. Cover with foil to keep warm.

4 Cook the vegetables & finish the farro:

While the pork rests, in the pan of reserved fond, heat 1/2 teaspoon of olive oil on medium-high until hot. Add the green bean pieces in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Add the sliced peppers; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Add the worcestershire sauce (carefully, as the liquid may splatter) and 1 tablespoon of water. Cook, stirring occasionally and scraping up any fond, 1 to 2 minutes, or until the liquid has cooked off. Transfer to the pot of cooked farro; stir to combine. Taste, then season with salt and pepper if desired. Rinse and wipe out the pan.

5 Make the peach pan sauce & serve your dish:

In the same pan, heat 1/2 teaspoon of olive oil on medium-high until hot. Add the diced peach in an even layer; season with salt and pepper. Cook, without stirring, 3 to 4 minutes or until lightly browned. Add 1 tablespoon of water (carefully, as the liquid may splatter). Cook, stirring occasionally, 1 to 2 minutes, or until the peach is slightly softened and the water has cooked off. Add the sliced shallot; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until slightly softened. Add the broth (carefully, as the liquid may splatter) and vinegar. Cook, stirring occasionally, 1 to 2 minutes, or until the liquid is slightly thickened. Turn off the heat. Taste, then season with salt and pepper if desired. Slice the rested pork crosswise. Serve the sliced pork with the finished farro. Top with the peach pan sauce. Enjoy!