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Tuscan Pork Chops
with Farro & Marinated Mozzarella
35 MIN
2 Servings
From the Test Kitchen
These pork chops get a deliciously herbaceous coating of fennel seeds, rosemary, and sage—beloved flavors in Tuscany, an Italian region known for its rustic cooking. We’re serving them over a bed of farro studded with two types of peppers and marinated mozzarella cheese.
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NutritionPER SERVING
-
Calories760 Cals (est.)
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fresh
ingredients
Title
-
2 Boneless, Center-Cut Pork Chops
- ½ cup Semi-Pearled Farro
- 1 Poblano Pepper
- 2 Tbsps Sherry Vinegar
- 4 oz Fresh Mozzarella Cheese
-
2 oz Pickled Goathorn Peppers
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1 Tbsp Tuscan Spice Blend (Ground Fennel Seeds, Whole Fennel Seeds, Ground Rosemary & Ground Sage)
time-saving
tips & techniques
step-by-step
instructions
1
Cook the farro:
Heat a medium pot of salted water to boiling on high. Once boiling, add the farro and cook, uncovered, 18 to 20 minutes, or until tender. Drain thoroughly.
2
Prepare the ingredients & marinate the cheese:
While the farro cooks, wash and dry the fresh produce.
STOVE: Cut off and discard the stem of the poblano pepper; remove and discard the core. Halve lengthwise, then thinly slice crosswise. Thoroughly wash your hands, knife, and cutting board immediately after handling. GRILL: Preheat your grill to maintain a temperature of 450-500°F. Oil the grill grates. Cut off and discard the stem of the poblano pepper; remove and discard the core, then halve lengthwise. Thoroughly wash your hands, knife, and cutting board immediately after handling.
Medium dice the cheese; place in a large bowl with half the vinegar (you will have extra) and a pinch of the spice blend. Drizzle with olive oil and season with salt and pepper. Set aside to marinate, stirring occasionally, at least 10 minutes. Season with salt and pepper to taste. Roughly chop the pickled peppers.
3
Cook the pork:
STOVE: Pat the pork dry with paper towels. Season on both sides with salt, pepper, and enough of the remaining spice blend to coat (you may have extra). In a medium pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned pork and cook 4 to 6 minutes per side, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a cutting board and let rest at least 5 minutes.
GRILL: Pat the pork dry with paper towels. Season on both sides with salt, pepper, and enough of the remaining spice blend to coat (you may have extra). Drizzle with olive oil. Grill the seasoned pork 3 to 4 minutes per side, or until browned and cooked through. Transfer to a cutting board; let rest at least 5 minutes.
4
Cook the pepper:
STOVE: Add a drizzle of olive oil to the pan of reserved fond; heat on medium-high until hot. Add the sliced poblano pepper; season with salt and pepper. Cook, stirring occasionally, 4 to 6 minutes, or until slightly softened. Turn off the heat.
GRILL: Place the halved poblano pepper in a bowl. Drizzle with olive oil and season with salt and pepper; turn to coat. Grill the seasoned pepper 4 to 5 minutes per side, or until charred and tender. Transfer to a cutting board. When cool enough to handle, thinly slice.
5
Finish the farro & serve your dish:
To the bowl of marinated cheese, add the cooked farro, cooked poblano pepper, and chopped pickled peppers. Stir to combine and season with salt and pepper to taste. Slice the cooked pork crosswise. Serve the finished farro topped with the sliced pork. Enjoy!
1
Cook the farro:
Heat a medium pot of salted water to boiling on high. Once boiling, add the farro and cook, uncovered, 18 to 20 minutes, or until tender. Drain thoroughly.
2
Prepare the ingredients & marinate the cheese:
While the farro cooks, wash and dry the fresh produce.
STOVE: Cut off and discard the stem of the poblano pepper; remove and discard the core. Halve lengthwise, then thinly slice crosswise. Thoroughly wash your hands, knife, and cutting board immediately after handling. GRILL: Preheat your grill to maintain a temperature of 450-500°F. Oil the grill grates. Cut off and discard the stem of the poblano pepper; remove and discard the core, then halve lengthwise. Thoroughly wash your hands, knife, and cutting board immediately after handling.
Medium dice the cheese; place in a large bowl with half the vinegar (you will have extra) and a pinch of the spice blend. Drizzle with olive oil and season with salt and pepper. Set aside to marinate, stirring occasionally, at least 10 minutes. Season with salt and pepper to taste. Roughly chop the pickled peppers.
3
Cook the pork:
STOVE: Pat the pork dry with paper towels. Season on both sides with salt, pepper, and enough of the remaining spice blend to coat (you may have extra). In a medium pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned pork and cook 4 to 6 minutes per side, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a cutting board and let rest at least 5 minutes.
GRILL: Pat the pork dry with paper towels. Season on both sides with salt, pepper, and enough of the remaining spice blend to coat (you may have extra). Drizzle with olive oil. Grill the seasoned pork 3 to 4 minutes per side, or until browned and cooked through. Transfer to a cutting board; let rest at least 5 minutes.
4
Cook the pepper:
STOVE: Add a drizzle of olive oil to the pan of reserved fond; heat on medium-high until hot. Add the sliced poblano pepper; season with salt and pepper. Cook, stirring occasionally, 4 to 6 minutes, or until slightly softened. Turn off the heat.
GRILL: Place the halved poblano pepper in a bowl. Drizzle with olive oil and season with salt and pepper; turn to coat. Grill the seasoned pepper 4 to 5 minutes per side, or until charred and tender. Transfer to a cutting board. When cool enough to handle, thinly slice.
5
Finish the farro & serve your dish:
To the bowl of marinated cheese, add the cooked farro, cooked poblano pepper, and chopped pickled peppers. Stir to combine and season with salt and pepper to taste. Slice the cooked pork crosswise. Serve the finished farro topped with the sliced pork. Enjoy!
Tips from Home Chefs