Customize It
Pork Chops & Shallot Pan Sauce
with Warm Farro, Brussels Sprout & Goat Cheese Salad
with Boneless, Center-Cut Pork Chops
Shallot, savory soy sauce, brown sugar, and punchy balsamic vinegar simmer in the fond from our pork chops to create a punchy pan sauce. It’s all served over a hearty bed of farro, roasted brussels sprouts, and creamy goat cheese for bursts of tang in every bite.
Details
Shallot, savory soy sauce, brown sugar, and punchy balsamic vinegar simmer in the fond from our pork chops to create a punchy pan sauce. It’s all served over a hearty bed of farro, roasted brussels sprouts, and creamy goat cheese for bursts of tang in every bite.
Nutrition per serving
45g Of Protein
Ingredients
2 each
Boneless, Center-Cut Pork Chops
½ cup
Semi-Pearled Farro
1 each
Shallot
8 oz
Brussels Sprouts
½ oz
Sweety Drop Peppers
1 oz
Goat Cheese
1 tbsp
Balsamic Vinegar
1 tbsp
Soy Sauce
1 tbsp
Light Brown Sugar
½ tbsp
Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)
Note: Measurements are for 2 serving recipes.
Instructions
step 1
Prepare the ingredients & start the sauce
Preheat the oven to 450°F. Fill a medium pot (or large for 4 servings) 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Cut off and discard the stem ends of the brussels sprouts; halve lengthwise. Halve, peel, and finely chop the shallot(s). Roughly chop the peppers. In a bowl, combine the vinegar, soy sauce, sugar, and 2 tablespoons of water (or 4 tablespoons for 4 servings); season with salt and pepper.
step 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 and return to the pot.
step 3
Roast the brussels sprouts
Meanwhile, place the halved brussels sprouts on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 15 to 19 minutes, or until browned and tender when pierced with a fork. Remove from the oven.
step 4
Cook the pork
Meanwhile, pat the pork dry with paper towels; season on both sides with salt, pepper, and the spice blend. In a medium pan (or large for 4 servings), 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. Slice the rested pork crosswise.
The USDA recommends a minimum safe cooking temperature of 145°F for pork.
step 5
Finish the sauce
While the pork rests, in the pan of reserved fond, heat a drizzle of olive oil on medium-high until hot. Add the chopped shallot(s); season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until softened. Add the sauce (carefully, as the liquid may splatter). Cook, stirring frequently and scraping up any fond, 2 to 3 minutes, or until slightly thickened. Turn off the heat. Taste, then season with salt and pepper if desired.
step 6
Finish the farro & serve your dish
To the pot of cooked farro, add the roasted brussels sprouts, chopped peppers, and a drizzle of olive oil. Season with salt and pepper; stir to combine. Serve the sliced pork with the finished farro. Top the pork with the finished sauce. Top the farro with the goat cheese (crumbling before adding). Enjoy!
Instructions
step 1
Prepare the ingredients & start the sauce
Preheat the oven to 450°F. Fill a medium pot (or large for 4 servings) 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Cut off and discard the stem ends of the brussels sprouts; halve lengthwise. Halve, peel, and finely chop the shallot(s). Roughly chop the peppers. In a bowl, combine the vinegar, soy sauce, sugar, and 2 tablespoons of water (or 4 tablespoons for 4 servings); season with salt and pepper.
step 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 and return to the pot.
step 3
Roast the brussels sprouts
Meanwhile, place the halved brussels sprouts on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 15 to 19 minutes, or until browned and tender when pierced with a fork. Remove from the oven.
step 4
Cook the pork
Meanwhile, pat the pork dry with paper towels; season on both sides with salt, pepper, and the spice blend. In a medium pan (or large for 4 servings), 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. Slice the rested pork crosswise.
The USDA recommends a minimum safe cooking temperature of 145°F for pork.
step 5
Finish the sauce
While the pork rests, in the pan of reserved fond, heat a drizzle of olive oil on medium-high until hot. Add the chopped shallot(s); season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until softened. Add the sauce (carefully, as the liquid may splatter). Cook, stirring frequently and scraping up any fond, 2 to 3 minutes, or until slightly thickened. Turn off the heat. Taste, then season with salt and pepper if desired.
step 6
Finish the farro & serve your dish
To the pot of cooked farro, add the roasted brussels sprouts, chopped peppers, and a drizzle of olive oil. Season with salt and pepper; stir to combine. Serve the sliced pork with the finished farro. Top the pork with the finished sauce. Top the farro with the goat cheese (crumbling before adding). Enjoy!
item not currently available
Browse more items on this week’s menu
Browse more items on this week’s menu