Sorry, this product is unavailable.
Check back soon!
The star of this one-skillet dinner is a big meaty pork chop, brined to be extra juicy. Roast sweet pears and savory onion right alongside.
What You Get
Red onion
Pears
Brined pork chop
Cooked farro
Rosemary-walnut salsa verde
What You’ll Need
Olive oil
Salt and freshly ground pepper
Makes 3 servings
Active Time: 20 minutes
Total Time: 40 minutes
Step 1
Preheat the oven to 400°F. Thickly slice the red onion. Quarter and core the pears. 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.
Step 2
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. 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.
Step 3
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.
Step 4
When the pork chop has finished resting, slice the meat across the grain. Spoon the farro and pears onto plates and place the pork on the side. Serve warm, passing the remaining salsa verde at the table.
Contains: tree nuts, wheat.