Pork Chops & Peach Pan Sauce with Green Bean & Sweet Pepper Farro

Pork Chops & Peach Pan Sauce

with Green Bean & Sweet Pepper Farro

45 MIN
12 SmartPoints®
2 Servings
Wellness at Blue Apron
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Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
Carb Conscious
These meals have 48g or less of net carbs (total carbs minus dietary fiber) per serving. They replace refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains.
600 Calories Or Less
Coming in at 600 calories or less per serving, these recipes are ideal for those choosing to monitor their caloric intake without sacrificing flavor. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
Wellness Grain
These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.
Pescatarian
These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.
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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.)
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tips & techniques
Cook the farro:
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. 

Prepare the ingredients:
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

Cook the pork:
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.

Cook the vegetables & finish the farro:
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.

Make the peach pan sauce & serve your dish:
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! 

Tips from Home Chefs

Cook the farro:
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

Prepare the ingredients:
Cook the pork:
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.

Cook the vegetables & finish the farro:
Make the peach pan sauce & serve your dish:
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! 

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