A big, juicy chop is a sweet match for any kind of stone fruit. Fan a few slices over chewy farro, and top with dark cherries and bright herbs.
What You Get
Brined pork chop (see note below)
Cherries (see note below)
What You'll Need
Salt and freshly ground pepper
Preheat the oven to 425°F. Remove the pork chop from the brine and pat dry with paper towels. Thickly slice half of the red onion (you should have about 2 cups).
In a cast-iron skillet or ovenproof pan over medium-high heat, warm 1 tablespoon olive oil. Add the pork chop and sear until browned on the first side, about 5 minutes. Flip the pork chop, add the red onion to the pan, and season the red onion with salt. Transfer the pan to the oven and roast until the pork is firm to the touch or a meat thermometer registers 135°F when inserted into the thickest part, 25 to 30 minutes. Transfer the pork chop to a cutting board to rest, 5 minutes.
Meanwhile, using a paring knife or your fingers, split 1½ cups of the cherries in half and pull out the pits, just like you would with an olive. Chop the parsley, including some of the stems. Mince ½ clove of garlic, if using. In a bowl, combine the cherries, parsley, and garlic. Drizzle with the juice of ½ lemon and 1 tablespoon olive oil, season with salt, and toss to coat.
While the pork is resting, return the pan to low heat. Add the farro, stirring to combine and warm through, 2 minutes. Season with salt to taste. Thinly slice the pork across the grain.
Spoon the farro onto plates, with the sliced pork on the side. Top with the cherry mixture and serve warm. Notes: The pork may arrive frozen for freshness. Store it in the refrigerator to defrost before cooking. If you need to defrost it same day, place the sealed package in a bowl of cold water, and leave the tap running in a thin stream for about 30 minutes. Depending on seasonal availability, you may receive frozen cherries. If using frozen, use 1½ cups of cherries, and defrost them at room temperature for 20 minutes.