Ingredients

Ingredients

• 2 Boneless, Center-Cut Pork Chops
• 1/2 c Semi-Pearled Farro
• 1 Kale
• 1 Lemon
• 1 Tarragon
• 2 oz Dried Turkish Figs
• 2 tbsp Crème Fraîche
• 2 tbsp Sugar
• 1 tbsp Pork Chop Spice Blend (All-Purpose Flour, Ground Fennel Seed, & Ground Coriander)

Instructions

Instructions

1

Cook the farro:

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.

2

Prepare the ingredients:

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.

3

Cook the pork chops:

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.

4

Make the compote:

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.

5

Cook the kale:

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.

6

Finish the salad & plate your dish:

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!