master

We’re ushering in fall with a delicious compote—simply fruit stewed with a bit of sugar and liquid until it takes on a jammy consistency. Ours features dried Turkish figs, whose  exceptional sweetness (balanced by a bit of vinegar) makes a perfect topping for pork chops. On the side, fresh tarragon lends its distinctive licorice flavor to a farro and kale salad (you may receive green curly, red, or dark green lacinato kale) and complements the pork’s ground fennel crust.

Ethan Mick

with Sautéed Kale & Farro Salad

Fennel-Crusted Pork Chops & Fig Compote

Boneless, Center-Cut Pork Chops

Semi-Pearled Farro

Kale

Tarragon

Crème Fraîche

Sugar

Dried Turkish Figs

Red Wine Vinegar

Pork Chop Spice Blend (All-Purpose Flour, Ground Fennel Seeds, & Ground Coriander)

Ingredients

Heat a medium pot of salted water to boiling on high. Once boiling, add the **farro** and cook, [uncovered](#), 16 to 18 minutes, or until tender. Drain thoroughly and return to the pot. Set aside in a warm place.

Cook the farro:

While the farro cooks, wash and dry the fresh produce. Finely chop the figs. [Remove and discard the kale stems](#); roughly chop the leaves. Pick the tarragon leaves off the stems; discard the stems and roughly chop the leaves.

Prepare the ingredients:

While the farro continues to cook, place the **spice blend** on a plate. Pat the **pork chops** dry with paper towels; season with salt and pepper on both sides. Thoroughly coat the seasoned pork chops in 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 coated pork chops and cook 3 to 4 minutes per side, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate and let rest for at least 5 minutes.

Coat & cook the pork chops:

While the pork chops cook, in a small saucepan, combine the **figs**, **sugar**, **a big pinch of salt**, **half the vinegar**, and **¼ cup of water**. Heat to boiling on high. Once boiling, reduce the heat to medium-high. Cook, stirring occasionally, 6 to 7 minutes, or until the figs have softened and the mixture is slightly thickened. Turn off the heat. Season with salt and pepper to taste.

Make the compote:

While the pork chops rest, heat the pan of reserved fond on medium-high until hot. (If the pan seems dry, add a drizzle of olive oil.) Add the **kale**; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until slightly wilted. Add **¼ cup of water**; cook, stirring occasionally and scraping up any fond from the bottom of the pan, 1 to 2 minutes, or until the kale has wilted and the water has cooked off. Turn off the heat. Season with salt and pepper to taste.

Cook the kale:

Add the **cooked** **kale**, **crème** **fraîche**, **half the tarragon**, and the **remaining vinegar** to the pot of **cooked farro**. Drizzle with olive oil and stir to combine; season with salt and pepper to taste. Divide the finished salad and **rested** **pork** **chops** between 2 dishes. Top the pork chops with the **compote**. Garnish with **as much of the remaining tarragon as you’d like**. Enjoy!