This tasty dinner is ready in 30 minutes or less, and will quickly become a family favorite.
Ingredients
- 2 Boneless Center-Cut Pork Chops
- ½ cup Semi-Pearled Farro
- 2 ears of corn
- 2 Scallions
- 2 cloves Garlic
- 2 stalks Celery
- 1 Tbsp Hot Sauce
- ½ oz Pickled Peppadew Peppers
- ¼ cup Sour Cream
- 1 Tbsp MTOO Cajun Country Blend
- 2 Tbsp MTOO California Garlic Olive Oil
Instructions
- Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Once boiling, add the farro and cook, uncovered, 18 to 20 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot.
- Meanwhile, wash and dry the fresh produce. Thinly slice the scallions, separating the white bottoms and hollow green tops. Peel and roughly chop 2 cloves of garlic. Small dice the celery. Remove any husks and silks from the corn; cut the kernels off the cobs. In a bowl, combine the diced celery and corn kernels. Roughly chop the peppers; place in a separate bowl. Add the sour cream; season with salt and pepper. Stir to combine
- Pat the pork dry with paper towels; season on both sides with salt, pepper, and enough of the spice blend to coat. In a medium pan, heat a drizzle of the Garlic Olive Oil on medium-high until hot. Add the seasoned pork. Cook 4 to 6 minutes per side for medium (the center may still be slightly pink), or until browned and cooked through. Leaving any browned bits in the pan, transfer to a cutting board and let rest at least 5 minutes.
- While the pork rests, in the pan of reserved fond, heat a drizzle of Garlic Olive Oil on medium-high until hot. Add the sliced white bottoms of the scallions and chopped garlic; season with salt and pepper. Cook, stirring constantly, 30 seconds to 1 minute, or until slightly softened. Add the prepared celery and corn; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until lightly browned. Turn off the heat
- To the pot of cooked farro, add the cooked vegetables and as much of the hot sauce as you’d like, depending on how spicy you’d like the dish to be; season with salt and pepper. Stir to combine. Taste, then season with salt and pepper if desired. Slice the rested pork crosswise. Serve the finished farro topped with the sliced pork and pepper sour cream. Garnish with the sliced green tops of the scallions.
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