Rating: 3 stars
1 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 1
  • 4 star values: 0
  • 5 star values: 0

This savory pork dish is both incredibly simple and versatile. Try swapping the escarole for a healthy green that happens to be on sale, such as kale, Swiss chard, collard greens, or even spinach. You could also switch things up by substituting bulgur, brown rice, or whatever whole grain you have on hand for the farro.

Jackie Plant
Recipe by Cooking Light November 2014

Gallery

Credit: Randy Mayor; Styling: Claire Spollen

Recipe Summary

hands-on:
30 mins
total:
40 mins
Yield:
Serves 4 (serving size: 3/4 cup farro mixture and 2 pieces pork)
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat a large skillet over medium-high heat. Add 1 tablespoon oil to pan; swirl to coat. Add onion; cook 3 minutes, stirring frequently. Add farro and 1 tablespoon garlic to pan; cook 3 minutes or until farro begins to toast, stirring frequently. Stir in stock and 1/4 teaspoon salt; bring to a boil. Reduce heat to low; cover and simmer 20 minutes or until farro is almost tender. Uncover and cook 5 minutes. Stir in escarole; cook 3 minutes or until wilted.

    Advertisement
  • Combine remaining 2 teaspoons oil, remaining 1 teaspoon garlic, remaining 1/4 teaspoon salt, pepper, and pork. Using the palm of your hand, gently flatten the pork into 1/2-inch-thick pieces. Heat a grill pan over medium-high heat. Add 4 pork pieces to pan; cook 4 minutes on each side or until desired degree of doneness. Remove from pan. Repeat procedure with remaining pork pieces. Serve with farro mixture.

Nutrition Facts

348 calories; fat 9.1g; saturated fat 1.6g; mono fat 5g; poly fat 1.1g; protein 33g; carbohydrates 35g; fiber 8g; cholesterol 74mg; iron 4mg; sodium 640mg; calcium 99mg.
Advertisement
Advertisement