Pork Chops & Savory Pan Sauce

with Roasted Shishito & Mushroom Farrotto

50 MIN

2 Servings

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From the Test Kitchen

In this dish, tender pork chops are served alongside a hearty, comforting roasted mushroom and shishito farrotto.
14 Points value per serving
To learn more about WW's Points program, visit ww.com

Hey, Chef! Try these WW pro-tips: Skip adding salt during prep and cooking, and see nutrition info for sodium as packaged. Counting Points? Choose nonstick cooking spray (0 Points) instead of olive oil (1 Points value per teaspoon) to coat your pan before heating.
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Dietary Information

See nutrition facts for total fat, saturated fat, cholesterol, and sodium information

Carb Conscious

Nutrition

PER SERVING
Calories

650 Cals (est.)

View Full Nutrition

fresh

ingredients

2 Boneless, Center-Cut Pork Chops
½ cup Semi-Pearled Farro
4 oz Mushrooms
1 Shallot
¼ cup Grated Parmesan Cheese
2 cloves Garlic
3 oz Shishito Peppers
1 Tbsp Apple Cider Vinegar
2 Tbsps Mascarpone Cheese
1 Tbsp Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)
2 Tbsps Vegetarian Worcestershire Sauce
1 Tbsp Verjus Rouge Or Red Wine Vinegar

step-by-step

instructions

Cook Along

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. Peel and finely chop the shallot. Peel and roughly chop 2 cloves of garlic. Cut the mushrooms into bite-sized pieces. Cut off and discard the stems of the peppers; cut crosswise into 1-inch pieces. Thoroughly wash your hands, knife, and cutting board immediately after handling. In a bowl, combine the worcestershire sauce, apple cider vinegar, and 2 tablespoons of water.

2 Start the farro

In a medium pot, heat 2 teaspoons of olive oil on medium-high until hot. Add the chopped shallot 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 verjus or red wine 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.

3 Roast the vegetables

Meanwhile, line a sheet pan with foil. Place the mushroom pieces and pepper pieces 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 2 teaspoons 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.

5 Make the pan 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, 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 pan sauce. Garnish with the remaining parmesan. Enjoy!