The star of this one-skillet dinner is a big meaty pork chop, brined to be extra juicy. Slide sweet pears and savory onion into the mix to roast right alongside.
What You Get
Brined pork chop
Rosemary-walnut salsa verde
What You’ll Need
Salt and freshly ground pepper
Makes 3 servings
Active Time: 20 minutes
Total Time: 40 minutes
Preheat the oven to 400°F. Thickly slice the red onion. Quarter the pears lengthwise and remove the cores and seeds with a spoon or knife.
In a large bowl, combine the red onion and pears. Drizzle with 1 tablespoon olive oil, season with ½ teaspoon salt, grind with pepper, and toss to coat.
In a large cast-iron skillet or ovenproof pan over medium-high heat, warm 1 tablespoon olive oil. Add the pork chop and cook until it begins to brown about 5 minutes. Flip the pork chop and add the red onion and pears to the pan. Immediately transfer the pan to the oven and roast until the pork is nearly firm and just a little pink at the center and the red onion and pears are caramelized and soft, 20 minutes.
Transfer the pork chop to a cutting board to rest for at least 5 minutes. Return the pan to low heat, and add the farro and 1 tablespoon of the salsa verde to the red onion and pears. Stir gently until everything is coated and warmed through, but try to leave the pears intact.
When the pork chop has finished resting, slice the meat across the grain. Spoon the farro and pears onto plates and place the sliced pork on the side. Serve warm, passing the remaining salsa verde.