Recipes
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Ingredients
- 1 cup farro (or barley)
- 2 cups chicken broth (or stock)
- 2 teaspoons fresh thyme leaves
- 1 tablespoon fresh Italian parsley
- 4 tablespoons unsalted butter, divided
- 4 (1-inch-thick) boneless pork loin chops (about 2 lbs)
- ½ teaspoon kosher salt
- 1 teaspoon pepper, divided
- 1 cup seedless red grapes
- ⅔ cup red wine (or grape juice)
- 2 tablespoons red wine vinegar
- 1 cup grated Parmesan cheese
Steps
- Cook farro following stovetop directions (using listed broth). Remove thyme leaves from stems; chop parsley finely.
- Meanwhile, melt 1 tablespoon butter in large sauté pan on medium-high. Season pork with salt and ½ teaspoon pepper (wash hands). Add pork to pan; cook 2–3 minutes on each side until browned. Remove pork from pan.
- Stir grapes into same pan; cook 2–3 minutes, stirring occasionally, until blistered (use back of spoon to break some of the grapes). Stir in wine, vinegar, and thyme; cook 3–5 minutes until liquid has reduced by half.
- Return pork to pan; cook 3–4 more minutes until pork is 145°F. Remove pan from heat and stir in 1 tablespoon butter until blended. Drain farro if necessary; stir cheese and remaining 2 tablespoons butter and ½ teaspoon pepper into farro until blended. Serve pork and sauce over farro, sprinkled with parsley.
Amount per ¼ recipe serving: Calories 640, Total Fat 30g, Sat Fat 15g, Trans Fat 1g, Chol 150mg, Sodium 960mg, Total Carb 42g, Fiber 4g, Total Sugar 7g, (Incl. 0g Added Sugars), Protein 50g, Vitamin D 0%, Calc 20%, Iron 10%, Potassium 10%