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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.

Ethan Mick

with Sautéed Kale & Farro Salad

Seared Pork Chops & Fig Compote

Boneless, Center-Cut Pork Chops

Semi-Pearled Farro

Kale

Lemon

Tarragon

Dried Turkish Figs

Crème Fraîche

Sugar

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

Ingredients

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

Cook the farro:

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.

Prepare the ingredients:

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.

Cook the pork chops:

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:

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**.

Cook the kale:

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!