Seared Pork Chops and Fig Compote Recipe

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I recently tried Blue Apron meal delivery service and wanted to share one of their recipes.  I have to be honest, when I saw the seared pork chops and  fig compote recipe with sautéed kale and farro salad, I wasn’t sure if it was something I would like.  Z.E.N. commented on the fact that it contained figs. “It has figs in it mom? Yuck!”  Nevertheless, I went ahead and prepared the meal.  I always told Z.E.N. that we should never judge a book by its cover and that he should at least try new foods at least once, so I had to practice what I preached.  We were pleasantly surprised by this meal.  It was very tasty and healthy.  All three of us thoroughly enjoyed it. Here’s the recipe:

Seared Pork Chops and Fig Compote with Sautéed Kale & Farro Salad


2 Boneless, Center-Cut Pork Chops
½ Cup Semi-Pearled Farro
1 Bunch Kale
1 Lemon
1 Bunch Tarragon
2 Ounces Dried Turkish Figs
2 Tablespoons Crème Fraîche
2 Tablespoons Sugar
1 Tablespoon Pork Chop Spice Blend (All-Purpose Flour, Ground Fennel Seed & Ground Coriander)


Cook the farro:

Heat a medium pot of salted water to boiling on high. Once boiling, add the farro and cook 16 to 18 minutes, or until tender. Drain thoroughly and transfer to a large bowl. Set aside in a warm place. Rinse and wipe out the pot.

Prepare the ingredients:

While the farro cooks, wash and dry the fresh produce. Finely chop the figs. Quarter and deseed the lemon. Remove and discard the kale stems; roughly chop the leaves. Pick the tarragon leaves off the stems; discard the stems and finely chop the leaves.

Cook the pork chops:

While the farro continues to cook, pat the pork chops dry with paper towels; season on both sides with salt, pepper and the spice blend (tapping off any excess). In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned pork chops and cook 2 to 3 minutes per side, or until browned and cooked through. Transfer to a cutting board, leaving any browned bits (or fond) in the pan. Set the cooked pork chops aside in a warm place to rest for at least 5 minutes.

Make the compote:

In the pot used to cook the farro, combine the figs, sugar, a big pinch of salt, the juice of 2 lemon wedges and ¼ cup of water. Cook on medium-high, stirring occasionally, 6 to 8 minutes, or until the figs have softened and the liquid has thickened. Remove from heat.

Cook the kale:

While the compote cooks, heat the pan of reserved fond on medium-high until hot. Add the kale and ¼ cup of water; season with salt and pepper. Cook, stirring occasionally and scraping up any fond from the bottom of the pan, 3 to 5 minutes, or until the kale has wilted and the water has cooked off. Transfer to the bowl of cooked farro.

Finish the salad & plate your dish:

Add the crème fraîche and the juice of the remaining lemon wedges to the bowl of cooked farro and kale. Drizzle with olive oil and stir to thoroughly combine; season with salt and pepper to taste. Find the lines of muscle (or grain) of the rested pork chops; thinly slice crosswise against the grain. Divide the finished salad and sliced pork chops between 2 dishes. Top the pork chops with the compote. Garnish with the tarragon. Enjoy!


Seared Pork Chops & Fig Compote Recipe

You can find more great recipes like this from Blue Apron.  Get 2 free meals on your first order by signing up here.

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About the author


Diane is a New Jersey-based writer and blogger. She is a wife and the mom of a 13-year old boy. Through her blog, she wants to inspire moms to find Zen in their lives while offering practical tips and other valuable information to help families deal with everyday issues. Contact her at

Seared Pork Chops and Fig Compote Recipe

by Diane time to read: 2 min