NEW: Peach Balsamic Glazed Pork Chop

Recipe Directions

1. For best results, take the pork chops out of the refrigerator 10 minutes before starting to cook. If you skip this step, you may need to cook the pork longer than this recipe card indicates. Preheat your oven to 425 degrees fahrenheit.
2. Fill a medium-sized saucepot with water. Put the pot on the stove over high heat. Add 2 tbsp of salt to the water, (the water should taste salty). Bring the water up to a boil. When the water is boiling, add the farro (a) to the pot. Cook for 16 minutes.
3. Cut open the package of pork chops (b) and place on a plate. Season on both sides with a generous pinch of salt and pepper. Spoon 1/4 of the peach balsamic glaze (c) on top of the pork, then flip over and spoon another 1/4 of the glaze on the other side of the meat.
4. Heat a skillet or saute pan over medium heat for 2 minutes. When the pan has warmed up, add 1 tbsp of olive oil or enough to coat the bottom of the pan. Place the pork chops in the skillet and sear for 2 minutes, then flip over and sear the other side for 2 minutes. (If you are preparing 4+ servings, sear both sides for 3 minutes). After searing, place the skillet of pork in your 425 degree oven, Cook for 4 minutes.
5. While the pork is in the oven, heat another saute pan over medium-high heat for 2 minutes. When the pan has warmed up, add 1 tbsp of olive oil to the pan. Add the asparagus, fennel and celery (d) to the pan. Season lightly with a pinch of salt and pepper. Stir well and saute for 3-4 minutes, stirring occasionally.
6. When the pork chops have cooked for 4 minutes, pull the skillet out of the oven, turn the pork chops over and spoon the remaining peach glaze over the pork. Return the pan to the oven and cook the pork for another 4-5 minutes or until the pork is cooked through.
7. At this point, your farro should be ready. Drain the water. Spoon the cooked farro into a mixing bowl. Add the cooked vegetables to the bowl and gently mix. Next add the arugula (e) and goat cheese (f) to the bowl. Season with a pinch of salt and pepper. Pour the lemon caper vinaigrette (g) over top. Mix well with a wooden soon.
8. When the pork is ready, remove the pan from the oven and place the pork on a cutting board to rest for 2 minutes. Then slice the pork into 1/2 inch thick slices. If you want your meat more well done, place the slices on a baking tray and broil for 1-2 minutes.
9. Spoon the farro, vegetable and goat cheese salad on to your serving plates. Place the slices of pork on top.