Herby Pork Chops - TEST NOWNWONWON
with Parsley Pesto Sauce and Charred Corn Salsa Farro
This meal has a fantastic variety of flavours. Juicy pan-seared pork chops topped with homemade parsley pesto. Served with a colourful and flavour packed corn salsa over farro, dinner tonight is a fresh take on beloved ingredients! Enjoy!
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
340 g
Pork Chops, boneless
7 g
Cilantro
1 tbsp
Dry Chimichurri
â…” cup
Corn Kernels
¾ cup
Farro
(Contains Wheat)
56 g
Red Onion, chopped
6 g
Garlic
1 unit
Vegetable Broth Concentrate
1 unit
Lemon
7 g
Parsley
80 g
Tomato
Not included in your delivery
3.5 tbsp
Oil*
2
Salt and Pepper*
Nutrition Values
Utensils
Cooking Steps
Preheat the oven to 425°F (to roast pork). Start prepping when the oven comes up to temperature! Wash and dry all produce.* Peel, then mince or grate garlic. Heat a medium pot over medium-high heat. When pot is hot, add 1/2 tbsp oil (dbl for 4 ppl), then farro, half the garlic and half the dry chimichurri. Toast, stirring often, until fragrant, 1 min. Cover farro with enough water to cover (approx. 1-inch). Cover and bring to a boil over high heat. Once boiling, reduce heat to medium-low. Cook, uncovered, until farro is tender, 14-16 min. When farro is done, remove pot from heat and set aside.
Meanwhile, pat pork dry with paper towel, then sprinkle over remaining dry chimichurri. Season with salt and pepper. Heat a large non-stick pan over medium-high heat. When pan is hot, add 1 tbsp oil (dbl for 4 ppl), then pork. Sear, until golden-brown, 2-3 min per side.
Remove the pan from heat, then transfer seared pork chops to a baking sheet. Roast in middle of oven, until cooked through, 7-9 min. (TIP: Cook to a min. internal temp. of 71°C/160°F, as size may vary.**) Wipe the pan clean and set aside.
Meanwhile, roughly chop cilantro and parsley. Cut tomato(es) into 1/4-inch pieces. Zest, then juice half the lemon (1 lemon for 4 ppl). Cut remaining lemon into wedges. In a small bowl, stir together cilantro, parsley, lemon zest, remaining garlic, 1 tbsp lemon juice (dbl for 4 ppl), and 2 tbsp oil (dbl for 4 ppl). Season with salt and pepper. Set aside.
Heat the same pan (from Step 2) over medium-high heat. When hot, add corn and onions to the dry pan. Cover and cook, stirring once halfway through cooking, until veggies are 'charred' or dark golden-brown, 4-5 min.
Drain liquid from farro and return to same pot. Stir in charred veggies, tomatoes, broth concentrate(s) and half the parsley pesto sauce. Thinly slice pork. Divide farro between plates. Top with pork and spoon over remaining parsley pesto sauce. Squeeze over a lemon wedge, if desired.
