45g of Protein

Pork Chops & Shallot Pan Sauce

with Warm Farro, Brussels Sprout & Goat Cheese Salad

40 MIN

2 Servings

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From the Test Kitchen

For incredible depth of flavor in this dish, you’ll create a pan sauce that combines tangy shallot, savory soy sauce, brown sugar, and punchy balsamic vinegar with the fond from simply seared pork chops. It’s all served with a hearty farro salad featuring roasted brussels sprouts and pickled peppers for bursts of brightness in every bite.
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Nutrition

PER SERVING
Calories

640 Cals (est.)

View Full Nutrition

fresh

ingredients

2 Boneless, Center-Cut Pork Chops
½ cup Semi-Pearled Farro
1 Shallot
½ lb Brussels Sprouts
½ oz Sweety Drop Peppers
1 oz Goat Cheese
2 Tbsps Balsamic Vinegar
1 Tbsp Soy Sauce
1 Tbsp Light Brown Sugar
1 Tbsp Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)

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. Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the brussels sprouts. Cut off and discard the stem ends; halve lengthwise. Halve, peel, and finely chop the shallot. Roughly chop the peppers. In a bowl, combine the vinegar, soy sauce, sugar, and 2 tablespoons of water; season with salt and pepper.

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.

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 17 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, 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.

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; 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.

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. Slice the rested pork crosswise. 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!