Pork Loin Chop and Farro with Mushrooms and Peas

Tonight’s dinner is based on Suzy’s recipe for Farro and Mushrooms with Peas from her blog, The Mediterranean Dish. Her recipe is delicious as a vegetarian side dish, but I decided to make it into a full meal for one by pairing the farro with a pork loin chop. Farro is one of the ancient grains that is chock full of nutrients and has a wonderfully nutty taste. Like Suzy, I kept the seasoning simple to allow the farro to be the star of this show and cooked it all using one pan. The results are a tasty, chewy risotto-like platform for the juicy pork loin chop. Fairly simple yet slightly elegant… yep, that is how I would describe this meal. Give it a try… either by itself like Suzy’s recipe or paired with pork, chicken, or fish!

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Prep time: 10 mins

Cook time: 30 mins

Total time: 40 mins

Serves: 1

Ingredients

Pork Loin
6 oz pork loin chop
2 tbsp flour
salt and pepper to taste
1/4 tsp onion powder
1/4 tsp garlic powder
2 tsp olive oil
2 tsp butter
Farro
1/3 cup farro
1/2 cup crimini mushrooms, sliced
1/3 cup frozen peas
2 scallions, sliced and divided into green and white
1 medium garlic clove, minced
1/4 tsp thyme
1/8 tsp sweet paprika
1/8 tsp smoked paprika
salt and pepper to taste
1 cup vegetable broth
1/4 cup Parmesan cheese,shredded or shaved

Instructions

In a medium saute pan with a lid, heat over Medium/Medium-High heat.
Sprinkle salt, pepper, ½ the onion powder and ½ the garlic powder onto the pork loin chop.
Sprinkle 1 tbsp flour and lightly rub to coat the meat.
Turn the chop over and repeat the process with the salt, pepper, and remaining onion powder, garlic powder and flour.
Add the olive oil to the pan and swirl to spread.
Add the butter and swirl to melt and combine.
When the butter stops bubbling, add the pork loin chop and each side, approximately 2 - 3 minutes each side.
When the meat is nicely browned, remove to a plate and return the pan to the heat.
Add the mushrooms and saute until the edges begin to brown, approximately 2 minutes.
Add the white portion of the scallions and saute for a minute.
Add the peas and garlic and saute until the garlic is fragrant, approximately 1 minute.
Add the farro and spices, stirring gently to combine.
Clear the center of the pan and place the meat into the open section.
Add the broth and bring to a strong simmer.
Cover and reduce the heat to Low/Medium-Low and cook until the farro absorbs the liquid, approximately 30 minutes.
Start checking at 20 minutes.
When done, remove the chop to a plate and increase the heat to Medium.
Spread the Parmesan cheese onto the farro and stir to combine and melt.
Remove from the heat and plate, garnishing with the green parts of the scallions.

Notes

This farro dish can be made vegan/vegetarian simply by removing the pork loin chop and butter from the recipe. It makes a delicious and healthy dish that could stand on its own!

Nutrition Information

Serving size: 1 Calories: 965 Fat: 45g Saturated fat: 10g Unsaturated fat: 8g Trans fat: 0g Carbohydrates: 65g Sugar: 4g Sodium: 2084mg Fiber: 7g Protein: 69g Cholesterol: 185mg

In a medium saute pan with a lid, heat over Medium/Medium-High heat. Sprinkle salt, pepper, 1/2 the onion powder and 1/2 the garlic powder onto the pork loin chop. Sprinkle 1 tbsp flour and lightly rub to coat the meat. Turn the chop over and repeat the process with the salt, pepper, and remaining onion powder, garlic powder and flour. Add the olive oil to the pan and swirl to spread. Add the butter and swirl to melt and combine. When the butter stops bubbling, add the pork loin chop and each side, approximately 2 – 3 minutes each side.

When the meat is nicely browned, remove to a plate and return the pan to the heat. Add the mushrooms and saute until the edges begin to brown, approximately 2 minutes.