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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

Ingredients:

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)

Directions:

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!

 

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