Seared Pork Chops & Fig Compote with Sautéed Kale & Farro Salad

Seared Pork Chops & Fig Compote

with Sautéed Kale & Farro Salad

Group Created with Sketch. 30 min
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
Our vegetarian recipes contain no red meat, poultry, fish, or seafood, and may include eggs, animal-based dairy products, and honey.
WW Approved
Our recipes that have earned the WW Mark of Wellness make vegetables the star of your meal, utilize lean proteins, keep calorie counts in mind and limit saturated fat, sodium and added sugar, and use simple, wholesome ingredients to make dinnertime a nourishing and joyful experience. To learn more about WW visit WW.com.
500 Calories Or Less
All of these delicious recipes come in at 500 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor.
Mediterranean
Our Mediterranean recipes are inspired by the Mediterranean Diet, a healthy eating plan recommended by the USDA Dietary Guidelines for Americans to promote health and wellness, which highlights the flavors and cooking styles from countries along the Mediterranean Sea, including those in Europe, the Middle East, and North Africa. These recipes showcase a wide variety of vegetables, fruits, and whole grains, as well as lean proteins and moderate portions of dairy.
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. *Our Carb Conscious recipes have 48g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving.
Plant-Forward
Our Plant-Forward recipes are designed by our chefs to help support a flexible diet that emphasizes plant-based foods like fresh fruits and vegetables, whole grains, beans and other legumes like lentils and soy foods, and includes occasional, moderate portions of meat, poultry, fish, and seafood.
  • icon-servings Created with Sketch.
    2 Servings
  • icon-nutrition Created with Sketch. Est. 790 Cals/serving

Compote, or fruit stewed in a simple syrup, pairs beautifully with savory meats. Here, we’re making a compote with dried figs, sugar, lemon juice and water, brightening our pan-seared pork chops with its pop of sweetness. A warm salad of farro and sautéed kale (dressed with tangy crème fraîche) rounds out this wholesome meal, garnished with fine-flavored, fresh tarragon.

Get Cooking
fresh
ingredients
tried-and-true
kitchen tools
time-saving
tips & techniques
step-by-step
instructions
Prepare the ingredients:
2 Prepare the ingredients:

While the farro cooks, wash and dry the fresh produce. Finely chop the figs. Quarter and deseed the lemon. Remove and discard the kale stems; roughly chop the leaves. Pick the tarragon leaves off the stems; discard the stems and finely chop the leaves.

Cook the pork chops:
3 Cook the pork chops:

While the farro continues to cook, pat the pork chops dry with paper towels; season on both sides with salt, pepper and the spice blend (tapping off any excess). In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned pork chops and cook 2 to 3 minutes per side, or until browned and cooked through. Transfer to a cutting board, leaving any browned bits (or fond) in the pan. Set the cooked pork chops aside in a warm place to rest for at least 5 minutes.

Make the compote:
4 Make the compote:

In the pot used to cook the farro, combine the figs, sugar, a big pinch of salt, the juice of 2 lemon wedges and ¼ cup of water. Cook on medium-high, stirring occasionally, 6 to 8 minutes, or until the figs have softened and the liquid has thickened. Remove from heat.

Cook the kale:
5 Cook the kale:

While the compote cooks, heat the pan of reserved fond on medium-high until hot. Add the kale and ¼ cup of water; season with salt and pepper. Cook, stirring occasionally and scraping up any fond from the bottom of the pan, 3 to 5 minutes, or until the kale has wilted and the water has cooked off. Transfer to the bowl of cooked farro.

Finish the salad & plate your dish:
6 Finish the salad & plate your dish:

Add the crème fraîche and the juice of the remaining lemon wedges to the bowl of cooked farro and kale. Drizzle with olive oil and stir to thoroughly combine; season with salt and pepper to taste. Find the lines of muscle (or grain) of the rested pork chops; thinly slice crosswise against the grain. Divide the finished salad and sliced pork chops between 2 dishes. Top the pork chops with the compote. Garnish with the tarragon. Enjoy!

Tips from Home Chefs

About Blue Apron

Ba hero

Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!

Get This Recipe Delivered
2 Prepare the ingredients:

While the farro cooks, wash and dry the fresh produce. Finely chop the figs. Quarter and deseed the lemon. Remove and discard the kale stems; roughly chop the leaves. Pick the tarragon leaves off the stems; discard the stems and finely chop the leaves.

Cook the pork chops:
3 Cook the pork chops:

While the farro continues to cook, pat the pork chops dry with paper towels; season on both sides with salt, pepper and the spice blend (tapping off any excess). In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned pork chops and cook 2 to 3 minutes per side, or until browned and cooked through. Transfer to a cutting board, leaving any browned bits (or fond) in the pan. Set the cooked pork chops aside in a warm place to rest for at least 5 minutes.

4 Make the compote:

In the pot used to cook the farro, combine the figs, sugar, a big pinch of salt, the juice of 2 lemon wedges and ¼ cup of water. Cook on medium-high, stirring occasionally, 6 to 8 minutes, or until the figs have softened and the liquid has thickened. Remove from heat.

Make the compote:
Cook the kale:
5 Cook the kale:

While the compote cooks, heat the pan of reserved fond on medium-high until hot. Add the kale and ¼ cup of water; season with salt and pepper. Cook, stirring occasionally and scraping up any fond from the bottom of the pan, 3 to 5 minutes, or until the kale has wilted and the water has cooked off. Transfer to the bowl of cooked farro.

6 Finish the salad & plate your dish:

Add the crème fraîche and the juice of the remaining lemon wedges to the bowl of cooked farro and kale. Drizzle with olive oil and stir to thoroughly combine; season with salt and pepper to taste. Find the lines of muscle (or grain) of the rested pork chops; thinly slice crosswise against the grain. Divide the finished salad and sliced pork chops between 2 dishes. Top the pork chops with the compote. Garnish with the tarragon. Enjoy!