- Pork Chops with Farro, Fig, Kale and Tarragon Pilaf
- Serves 4
- 1 cup semi-pearled farro
- 1/4 cup flour
- 1 tablespoon ground coriander
- 1 tablespoon ground fennel
- salt and pepper
- 1 tablespoon butter and 1 tablespoon olive oil
- 4 center cut pork chops
- 1 small onion, chopped
- 1 tablespoon olive oil
- 4 dried figs, chopped
- 2 tablespoons sugar
- 1 lemon
- 1 teaspoon lemon zest
- 1 bunch kale, chopped
- 1 bunch tarragon, leaves taken off stems and half roughly chopped (save remaining whole stems for garnish)
In a medium saucepan of boiling salted water, add farro and cook over medium high heat for 20-25 minutes or until cooked through. Drain and set aside.
Meanwhile, to a small plate add flour, fennel and coriander and mix well. Salt and pepper the pork chops and dredge each piece in the flour mixture. In a skillet with butter and olive oil over medium high heat, cook the pork chops for 3-4 minutes each side until browned and cooked through. Remove to a plate and lightly tent with foil.
In a skillet, add olive oil and saute onion for 5 minutes or until lightly browned. Add figs, half of the lemon juice, zest, sugar, and 1/2 cup water and cook over medium high heat for 6-8 minutes or until the figs have softened. Add the kale and 1/3 cup water, salt and pepper and cook occasionally stirring for 5 minutes. Add the cooked farro, tarragon and add more lemon juice and water if needed to moisten the pilaf. Taste for seasoning.
To serve, add the pilaf to a plate and top with a pork chop. Garnish with remaining tarragon.