Pork Chops with Farro, Fig, Kale and Tarragon Pilaf

Pork Chops with Farro, Fig, Kale and Tarragon Pilaf

Farro is a nutty tasting grain that has been around for centuries and is packed with protein, fiber and nutrients like magnesium and iron and is easily made by boiling in water or chicken stock and takes about 20-25 minutes to cook.  It makes a great side dish and can also be used to make a hearty salad.  To make the pilaf, I sautéed an onion and added some chopped dried figs, lemon juice, and a little water to reconstitute the fig for about 5 minutes and then added some chopped kale with a little more water until the kale was cooked – about 5 minutes.  When the farro was cooked and drained, I combined it in the pan with the figs and kale and added some fresh tarragon and tasted for salt and pepper and added a little water to moisten the pilaf. I combined flour, coriander and ground fennel seed and coated each side of the pork chops before I sautéed them in a little butter and olive oil and served them on top of the farro pilaf and garnished the pork chops with some more fresh tarragon to bring the slight anise taste out of the fennel.  I think figs and pork chops are a perfect combination and the nuttiness and heartiness of the farro pilaf really makes this a fabulous dish.  Click here for the recipe….

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One Response to Pork Chops with Farro, Fig, Kale and Tarragon Pilaf

  1. June James says:

    Sounds delicious!

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