Seared Pork Chops & Kamut with Corn, Spinach & Stone Fruit-Cherry Tomato Salsa

Seared Pork Chops & Kamut

with Corn, Spinach & Stone Fruit-Cherry Tomato Salsa

30 MIN
2 Servings
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Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
Carb Conscious
These meals have 48g or less of net carbs (total carbs minus dietary fiber) per serving. They replace refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains.
600 Calories Or Less
Coming in at 600 calories or less per serving, these recipes are ideal for those choosing to monitor their caloric intake without sacrificing flavor. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
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These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.
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From the Test Kitchen

Kamut is an ancient form of large, chewy wheat. It was brought to the U.S. from Egypt in the late 1940s and planted in Montana. After falling into and out of obscurity, the grain was rediscovered in the 1970s. It has increased in popularity ever since, with a new generation of chefs prizing it as a gourmet specialty ingredient. Here, we’re mixing kamut with spinach and corn and serving it alongside crispy pork chops. And we’re topping the dish with a rich balsamic pan sauce and a sweet-and-savory salsa made with cherry tomatoes and stone fruit. (Depending on what’s freshest near you, you’ll receive either a delicious plum or a pluot.)

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  • Nutrition
    PER SERVING
  • Calories
    655 Cals (est.)
fresh
ingredients
Seared Pork Chops & Kamut with Corn, Spinach & Stone Fruit-Cherry Tomato Salsa
Title
  • 2 Boneless, Center-Cut Pork Chops
  • ½ cup Semi-Pearled Kamut
  • 4 oz Cherry Tomatoes
  • 1 ear Of Corn
  • 2 Scallions
  • 1 Summer Stone Fruit
  • ½ lb Spinach
  • 1 bunch Basil
  • 2 Tbsps Balsamic Vinegar
  • 1 Tbsp Butter
  • 2 tsps Seared Pork Spice Blend (Ground Fennel Seed, Dried Whole Thyme, Sweet Paprika & Ground Coriander)
time-saving
tips & techniques
Butter
How To: Cut Corn Kernels off the Cob
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Cook the kamut:
1 Cook the kamut:

Heat a large pot of salted water to boiling on high. Add the kamut. Cook 16 to 18 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot.

Prepare the ingredients:
2 Prepare the ingredients:

While the kamut cooks, wash and dry the fresh produce. Cut off and discard the root ends of the scallions; thinly slice the scallions, separating the white bottoms and green tops. Pit and small dice the stone fruit. Pick the basil leaves off the stems; discard the stems. Quarter the tomatoes. Remove and discard the husks and silks of the corn. Cut the corn kernels off the cob; discard the cob. Roughly chop the spinach.

Make the salsa:
3 Make the salsa:

While the kamut continues to cook, in a medium bowl, combine the stone fruit, tomatoes, basil (tearing the leaves just before adding) and half the green tops of the scallions. Drizzle with olive oil and stir to combine; season with salt and pepper to taste.

Cook the vegetables & finish the kamut:
4 Cook the vegetables & finish the kamut:

In a large pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the corn; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until slightly tender. Add the spinach and white bottoms of the scallions; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until the spinach is wilted. Transfer to the pot of cooked kamut. Stir in half the vinegar and a drizzle of olive oil; season with salt and pepper to taste.

Cook the pork chops:
5 Cook the pork chops:

Pat the pork chops dry with paper towels; season on both sides with salt, pepper and the spice blend. Wipe out the pan used to cook the vegetables; add 2 teaspoons of olive oil and heat on medium-high until hot. Add the seasoned pork chops. Cook 3 to 4 minutes per side, or until browned and cooked through. Transfer to a plate, leaving any browned bits (or fond) in the pan. Set the cooked pork chops aside in a warm place.

Make the pan sauce & plate your dish:
6 Make the pan sauce & plate your dish:

Add the remaining vinegar and ¼ cup of water to the pan of reserved fond; season with salt and pepper. Cook on medium-high, stirring frequently and scraping up any fond from the bottom of the pan, 1 to 2 minutes, or until the liquid has reduced in volume by half. Turn off the heat. Add the butter; stir to combine and season with salt and pepper to taste. Divide the finished kamut and cooked pork chops between 2 plates. Top with the pan sauce and salsa (you may have extra salsa). Garnish with the remaining green tops of the scallions. Serve with any remaining salsa on the side. Enjoy!

Tips from Home Chefs

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Seared Pork Chops & Kamut

Cook the kamut:
Stainless Steel Strainer
1 Cook the kamut:

Heat a large pot of salted water to boiling on high. Add the kamut. Cook 16 to 18 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot.

2 Prepare the ingredients:

While the kamut cooks, wash and dry the fresh produce. Cut off and discard the root ends of the scallions; thinly slice the scallions, separating the white bottoms and green tops. Pit and small dice the stone fruit. Pick the basil leaves off the stems; discard the stems. Quarter the tomatoes. Remove and discard the husks and silks of the corn. Cut the corn kernels off the cob; discard the cob. Roughly chop the spinach.

Prepare the ingredients:
How To: Cut Corn Kernels off the Cob
Make the salsa:
3 Make the salsa:

While the kamut continues to cook, in a medium bowl, combine the stone fruit, tomatoes, basil (tearing the leaves just before adding) and half the green tops of the scallions. Drizzle with olive oil and stir to combine; season with salt and pepper to taste.

4 Cook the vegetables & finish the kamut:

In a large pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the corn; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until slightly tender. Add the spinach and white bottoms of the scallions; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until the spinach is wilted. Transfer to the pot of cooked kamut. Stir in half the vinegar and a drizzle of olive oil; season with salt and pepper to taste.

Cook the vegetables & finish the kamut:
Cook the pork chops:
5 Cook the pork chops:

Pat the pork chops dry with paper towels; season on both sides with salt, pepper and the spice blend. Wipe out the pan used to cook the vegetables; add 2 teaspoons of olive oil and heat on medium-high until hot. Add the seasoned pork chops. Cook 3 to 4 minutes per side, or until browned and cooked through. Transfer to a plate, leaving any browned bits (or fond) in the pan. Set the cooked pork chops aside in a warm place.

6 Make the pan sauce & plate your dish:

Add the remaining vinegar and ¼ cup of water to the pan of reserved fond; season with salt and pepper. Cook on medium-high, stirring frequently and scraping up any fond from the bottom of the pan, 1 to 2 minutes, or until the liquid has reduced in volume by half. Turn off the heat. Add the butter; stir to combine and season with salt and pepper to taste. Divide the finished kamut and cooked pork chops between 2 plates. Top with the pan sauce and salsa (you may have extra salsa). Garnish with the remaining green tops of the scallions. Serve with any remaining salsa on the side. Enjoy!

Make the pan sauce & plate your dish:
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