Your Blue Apron Basket
Loading...
Checkout
Checkout
Continue Browsing
We ship wine to the following states:
×
We ship wine to the following states:
We’re sorry…
Currently, we cannot ship wine to Alaska Provide your email address and we will notify you when that changes.
Seared Chicken & Honey-Chipotle Sauce
with Vegetable Farro
35 MIN
-$0.05/serving
2 Servings
From the Test Kitchen
In this dish, simply seared chicken gets irresistibly sweet-hot flavor from a bold, Mexican-style combo of honey, lime juice, and fiery chipotle paste—delightfully tempered by a drizzle of sour cream brightened with fresh lime zest. We’re bringing it all together over a hearty bed of farro mixed with sautéed poblano pepper and juicy fresh tomatoes.
12-13 PersonalPoints range
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 PersonalPoints? Choose nonstick cooking spray (0 PersonalPoints) instead of olive oil (1 PersonalPoint per teaspoon) to coat your pan before heating.
CLICK FOR RECIPE CARD
Dietary Information Wellness
This meal was designed in collaboration with nutritionists with your holistic health in mind.
WW Recommended
Carb Conscious
600 Calories Or Less
-
NutritionPER SERVING
-
Calories590 Cals (est.)
View Full Nutrition
Download
Please note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.
fresh
ingredients
Title
-
2 Boneless, Center-Cut Pork Chops
-
½ cup Semi-Pearled Farro
-
2 tsps Chipotle Chile Paste
-
1 Lime
-
1 Poblano Pepper
-
4 oz Grape Tomatoes
-
2 cloves Garlic
-
1 Tbsp Honey
-
¼ cup Sour Cream
time-saving
tips & techniques
step-by-step
instructions
1
Cook the farro
Remove the honey from the refrigerator to bring to room temperature. Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Once boiling, add the farro and cook, uncovered, 18 to 20 minutes, or until tender. Turn off the heat. Drain thoroughly.
2
Prepare the ingredients & make the honey-chipotle sauce
Meanwhile, wash and dry the fresh produce. Peel and roughly chop 2 cloves of garlic. Halve the tomatoes; place in a large bowl and season with salt and pepper. Using a zester or the small side of a box grater, finely grate the lime to get 1 teaspoon. Quarter the lime. Cut off and discard the stem of the pepper. Halve lengthwise; remove the ribs and seeds, then thinly slice crosswise. Thoroughly wash your hands, knife, and cutting board immediately after handling. In a bowl, combine the sour cream and lime zest; season with salt and pepper. In a separate bowl, whisk together the honey (kneading the packet before opening), the juice of 2 lime wedges, and as much of the chile paste as you’d like, depending on how spicy you’d like the dish to be. Season with salt and pepper.
3
Cook the pork
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 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.
4
Cook the pepper
In the pan of reserved fond, heat 2 teaspoons of olive oil on medium-high until hot. Add the sliced pepper; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until lightly browned. Add the chopped garlic; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until softened. Transfer to the bowl of seasoned tomatoes.
5
Finish the farro & serve your dish
To the bowl of cooked pepper and tomatoes, add the cooked farro, the juice of the remaining lime wedges, and 1 teaspoon of olive oil. Stir to combine. Taste, then season with salt and pepper if desired. Slice the cooked pork crosswise. Serve the finished farro topped with the sliced pork, honey-chipotle sauce, and lime sour cream. Enjoy!
1
Cook the farro
Remove the honey from the refrigerator to bring to room temperature. Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Once boiling, add the farro and cook, uncovered, 18 to 20 minutes, or until tender. Turn off the heat. Drain thoroughly.
2
Prepare the ingredients & make the honey-chipotle sauce
Meanwhile, wash and dry the fresh produce. Peel and roughly chop 2 cloves of garlic. Halve the tomatoes; place in a large bowl and season with salt and pepper. Using a zester or the small side of a box grater, finely grate the lime to get 1 teaspoon. Quarter the lime. Cut off and discard the stem of the pepper. Halve lengthwise; remove the ribs and seeds, then thinly slice crosswise. Thoroughly wash your hands, knife, and cutting board immediately after handling. In a bowl, combine the sour cream and lime zest; season with salt and pepper. In a separate bowl, whisk together the honey (kneading the packet before opening), the juice of 2 lime wedges, and as much of the chile paste as you’d like, depending on how spicy you’d like the dish to be. Season with salt and pepper.
3
Cook the pork
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 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.
4
Cook the pepper
In the pan of reserved fond, heat 2 teaspoons of olive oil on medium-high until hot. Add the sliced pepper; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until lightly browned. Add the chopped garlic; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until softened. Transfer to the bowl of seasoned tomatoes.
5
Finish the farro & serve your dish
To the bowl of cooked pepper and tomatoes, add the cooked farro, the juice of the remaining lime wedges, and 1 teaspoon of olive oil. Stir to combine. Taste, then season with salt and pepper if desired. Slice the cooked pork crosswise. Serve the finished farro topped with the sliced pork, honey-chipotle sauce, and lime sour cream. Enjoy!
Tips from Home Chefs