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Za’atar-Spiced Pork & Farro Lettuce Cups
with Smoky Harissa Yogurt
30 min 12 SmartPoints®Wellness at Blue Apron
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2 Servings
- Est. 530 Cals/serving
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View All
DownloadPlease 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.
Tucked inside soft butter lettuce leaves, a filling of hearty farro, crisp marinated vegetables, and spiced pork come together with a drizzle of creamy Greek yogurt mixed with harissa paste—a favorite condiment in Middle Eastern cuisine beloved for its deep, smoky flavor.
This recipe was created in partnership with the wellness experts at WW. To learn more about WW and SmartPoints® visit ww.com
fresh
ingredients
Title
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2 Boneless, Center-Cut Pork Chops
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½ cup Semi-Pearled Farro
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3 oz Radishes
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2 Persian Cucumbers
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1 clove Garlic
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1 head Butter Lettuce
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1 Tbsp Red Harissa Paste
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½ cup Plain Nonfat Greek Yogurt
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½ oz Sweet Piquante Peppers
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1 Tbsp Apple Cider Vinegar
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1 Tbsp Za'atar Seasoning (Sumac, Aleppo Pepper, Sesame Seeds, Salt, Thyme & Oregano)
tried-and-true
kitchen tools
step-by-step
instructions
1
Cook the farro:
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. Drain thoroughly and rinse under cold water 30 seconds to 1 minute to cool.
2
Prepare the ingredients:
While the farro cooks, wash and dry the fresh produce. Peel 1 clove of garlic; using a zester, finely grate into a paste (or use the small side of a box grater). Quarter the cucumbers lengthwise, then thinly slice crosswise. Halve the radishes lengthwise, then thinly slice crosswise. Roughly chop the peppers. Combine in a large bowl. Cut off and discard the root end of the lettuce; separate the leaves.
3
Cook the pork:
While the farro continues to cook, pat the pork dry with paper towels; season on both sides with salt, pepper, and half the za’atar. In a medium pan (nonstick, if you have one), heat 1 teaspoon of olive oil on medium-high until hot. Add the seasoned pork. Cook 4 to 6 minutes per side, or until browned and cooked through. Transfer to a cutting board and let rest at least 5 minutes.
4
Make the harissa yogurt:
While the pork cooks, in a bowl, combine the yogurt, harissa paste, 1 tablespoon of water, and as much of the garlic paste as you’d like; season with salt and pepper.
5
Finish & serve your dish:
While the pork rests, to the bowl of prepared vegetables, add the cooked farro, vinegar, and 1 teaspoon of olive oil. Stir to combine. Taste, then season with salt and pepper if desired. Chop the rested pork into bite-sized pieces. Assemble each lettuce cup using 2 lettuce leaves, the finished farro, chopped pork, and harissa yogurt. Serve the lettuce cups garnished with a pinch of the remaining za’atar (you will have extra). Enjoy!
1
Cook the farro:
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. Drain thoroughly and rinse under cold water 30 seconds to 1 minute to cool.
2
Prepare the ingredients:
While the farro cooks, wash and dry the fresh produce. Peel 1 clove of garlic; using a zester, finely grate into a paste (or use the small side of a box grater). Quarter the cucumbers lengthwise, then thinly slice crosswise. Halve the radishes lengthwise, then thinly slice crosswise. Roughly chop the peppers. Combine in a large bowl. Cut off and discard the root end of the lettuce; separate the leaves.
3
Cook the pork:
While the farro continues to cook, pat the pork dry with paper towels; season on both sides with salt, pepper, and half the za’atar. In a medium pan (nonstick, if you have one), heat 1 teaspoon of olive oil on medium-high until hot. Add the seasoned pork. Cook 4 to 6 minutes per side, or until browned and cooked through. Transfer to a cutting board and let rest at least 5 minutes.
4
Make the harissa yogurt:
While the pork cooks, in a bowl, combine the yogurt, harissa paste, 1 tablespoon of water, and as much of the garlic paste as you’d like; season with salt and pepper.
5
Finish & serve your dish:
While the pork rests, to the bowl of prepared vegetables, add the cooked farro, vinegar, and 1 teaspoon of olive oil. Stir to combine. Taste, then season with salt and pepper if desired. Chop the rested pork into bite-sized pieces. Assemble each lettuce cup using 2 lettuce leaves, the finished farro, chopped pork, and harissa yogurt. Serve the lettuce cups garnished with a pinch of the remaining za’atar (you will have extra). Enjoy!
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