Pork Chops & Savory Pan Sauce with Roasted Pepper & Mushroom Farrotto
45g of Protein

Pork Chops & Savory Pan Sauce

with Roasted Pepper & Mushroom Farrotto

50 MIN
2 Servings
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From the Test Kitchen

In this dish, tender pork chops are served alongside a comforting roasted mushroom and poblano farrotto, featuring creamy mascarpone cheese. A bright pan sauce adds savory sauciness to every bite.

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Dietary Information

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45g Of Protein
  • Nutrition
    PER SERVING
  • Calories
    650 Cals (est.)
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fresh
ingredients
Pork Chops & Savory Pan Sauce with Roasted Pepper & Mushroom Farrotto
Title
  • 2 Boneless, Center-Cut Pork Chops
  • ½ cup Semi-Pearled Farro
  • 1 Poblano Pepper
  • 4 oz Mushrooms
  • 1 Yellow Onion
  • 2 cloves Garlic
  • 2 Tbsps Mascarpone Cheese
  • ¼ cup Grated Parmesan Cheese
  • 2 Tbsps Apple Cider Vinegar
  • 2 Tbsps Vegetarian Worcestershire Sauce
  • 1 Tbsp Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)
Prepare the ingredients & start the sauce
1 Prepare the ingredients & start the sauce

Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Halve, peel, and small dice the onion. Peel and roughly chop 2 cloves of garlic. Cut the mushrooms into bite-sized pieces. Cut off and discard the stem of the pepper. Halve lengthwise; remove the ribs and seeds, then medium dice. Thoroughly wash your hands, knife, and cutting board immediately after handling. In a bowl, combine the worcestershire sauce, half the vinegar, and 2 tablespoons of water.

Start the farro
2 Start the farro

In a medium pot, heat a drizzle of olive oil on medium-high until hot. Add the diced onion and chopped garlic; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until softened. Add the farro. Cook, stirring frequently, 1 to 2 minutes, or until toasted and fragrant. Add the remaining vinegar (carefully, as the liquid may splatter). Cook, stirring frequently, 30 seconds to 1 minute, or until the liquid has cooked off. Carefully add 3 cups of water; season with salt and pepper. Heat to boiling on high. Once boiling, reduce the heat to medium-high and cook, stirring frequently, 24 to 26 minutes, or until the farro is tender and most of the liquid has cooked off. Turn off the heat. Cover to keep warm.

Roast the vegetables
3 Roast the vegetables

Meanwhile, line a sheet pan with foil. Place the mushroom pieces and diced pepper on the foil. 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 browned and tender when pierced with a fork. Remove from the oven.

Cook the pork
4 Cook the pork

Meanwhile, pat the pork dry with paper towels; season on both sides with salt, pepper, and enough of the spice blend to coat (you may have extra). In a medium 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.

Finish the sauce
5 Finish the sauce

To the pan of reserved fond, add the sauce (carefully, as the liquid may splatter); season with salt and pepper. Cook on medium- high, stirring frequently and scraping up any fond, 1 to 2 minutes, or until slightly thickened. Turn off the heat.

Finish the farro & serve your dish
6 Finish the farro & serve your dish

To the pot of cooked farro, add the roasted vegetables, mascarpone, and half the parmesan; season with salt and pepper. Stir to combine. Taste, then season with salt and pepper if desired. Slice the rested pork crosswise. Serve the sliced pork with the finished farro. Top the pork with the finished sauce. Garnish with the remaining parmesan. Enjoy!

Tips from Home Chefs

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

Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Halve, peel, and small dice the onion. Peel and roughly chop 2 cloves of garlic. Cut the mushrooms into bite-sized pieces. Cut off and discard the stem of the pepper. Halve lengthwise; remove the ribs and seeds, then medium dice. Thoroughly wash your hands, knife, and cutting board immediately after handling. In a bowl, combine the worcestershire sauce, half the vinegar, and 2 tablespoons of water.

2 Start the farro

In a medium pot, heat a drizzle of olive oil on medium-high until hot. Add the diced onion and chopped garlic; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until softened. Add the farro. Cook, stirring frequently, 1 to 2 minutes, or until toasted and fragrant. Add the remaining vinegar (carefully, as the liquid may splatter). Cook, stirring frequently, 30 seconds to 1 minute, or until the liquid has cooked off. Carefully add 3 cups of water; season with salt and pepper. Heat to boiling on high. Once boiling, reduce the heat to medium-high and cook, stirring frequently, 24 to 26 minutes, or until the farro is tender and most of the liquid has cooked off. Turn off the heat. Cover to keep warm.

Start the farro
Roast the vegetables
3 Roast the vegetables

Meanwhile, line a sheet pan with foil. Place the mushroom pieces and diced pepper on the foil. 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 browned and tender when pierced with a fork. Remove from the oven.

4 Cook the pork

Meanwhile, pat the pork dry with paper towels; season on both sides with salt, pepper, and enough of the spice blend to coat (you may have extra). In a medium 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 pork
Finish the sauce
5 Finish the sauce

To the pan of reserved fond, add the sauce (carefully, as the liquid may splatter); season with salt and pepper. Cook on medium- high, stirring frequently and scraping up any fond, 1 to 2 minutes, or until slightly thickened. Turn off the heat.

6 Finish the farro & serve your dish

To the pot of cooked farro, add the roasted vegetables, mascarpone, and half the parmesan; season with salt and pepper. Stir to combine. Taste, then season with salt and pepper if desired. Slice the rested pork crosswise. Serve the sliced pork with the finished farro. Top the pork with the finished sauce. Garnish with the remaining parmesan. Enjoy!

Finish the farro & serve your dish
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