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.
Allergen Note: Contains wheat.
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.
In a large cast-iron skillet or ovenproof pan over medium-high heat, warm 1 tablespoon olive oil. Add the pork chop, fat-side down, and cook until it begins to brown, about 5 minutes. Flip the pork chop and add the red onion and pears to the pan, along with a couple of sprigs of rosemary. Transfer the pan to the oven and roast until the pork is nearly firm or a meat thermometer registers 135°F when inserted into the thickest part, and the red onion and pears are browned, 25 to 30 minutes.
Transfer the pork chop to a cutting board to rest, 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.
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.
The pork chop 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.